Pancakes on the weekend – it sounds like a lot of work, but they're done in 15 minutes. Adding organic peanut butter directly to the batter makes them fluffier and more filling than the classic version. And the topping practically makes itself.
Ingredients (approx. 8 pancakes)
- 150 g flour
- １tbsp baking powder
- a pinch of salt
- 1 EL sugar
- 1 egg (vegan version: 1 tbsp flaxseed flour + 3 tbsp water, let soak for 10 min.)
- 200 ml milk or plant-based drink
- 2 tbsp Organic creamy peanut butter
- 1 tbsp butter or oil (for frying)
Toppings
- 1 banana, sliced
- Honey or maple syrup
- Hacked Organic peanuts
Preparation
- Mix flour, baking powder, salt and sugar in a bowl.
- Mix the egg, milk and peanut butter in a second bowl – the peanut butter does not need to dissolve completely, small streaks are okay.
- Add the wet ingredients to the dry ingredients and stir briefly. Do not overmix – the dough should be lumpy.
- Heat a coated pan over medium heat and melt some butter in it.
- For each pancake, add approximately 3 tablespoons of batter to the pan. When bubbles appear (approx. 2 minutes), flip and cook for another 1-2 minutes.
- Serve with banana slices, honey and chopped peanuts.
For those who prefer an even nuttier flavor, simply add a spoonful of peanut butter on top – it will melt on its own from the heat of the pancakes.
👉 Organic peanut butter directly from the Weinviertler Order from a farm