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Banana & Peanut Butter Vegan Pancakes
PREP: 5 minutes COOK TIME: 10 minutes SERVES: 8
You will need • 1 ripe Banana (plus extra to serve) • 50g The Foodie Market Whole Nut Crunchy Peanut Butter (plus extra to serve) • 100g The Pantry Plain Flour • ½ tsp The Pantry Baking Powder • 2 tbsp Specially Selected Maple Syrup • 150ml Acti Leaf Soya Milk • 1 tbsp of Sunflower Oil (for cooking) Method Mash 1 banana in a bowl using a fork and then beat in 50g of peanut butter and the maple syrup. Add the plain flour and baking powder and then gradually add the soya milk and mix until smooth. Heat a frying pan, grease with a little sunflower oil and spoon the mixture into the pan (about 2 tablespoons per pancake). Cook for 2-3 minutes until bubbles appear and then flip, cooking with a spatula for a fewmore minutes. Serve with the remaining peanut butter and fresh sliced banana.
Vegan essentials...
The Foodie Market Whole Nut Crunchy Peanut Butter 35p per 100g £1.19 340g
The Pantry Plain Flour 100%British flour. 3p per 100g 45 p 1.5kg
The Pantry Baking Powder 34.7p per 100g 59 p 170g
Maple Syrup £1.40 per 100ml £3.49 250ml
Acti Leaf Soya Milk 55 p 1 litre
Apple Juice 89 p 1 litre
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