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PEANUT BUTTER AND RASPBERRY JAM PANCAKES

This is a simple gluten-free pancake recipe that provides lots of energy but won’t slow you down. Make a big batch for the team and watch everyone devour them, knowing that they will be full of good things to draw on in the day ahead. It works just as well with other nut butters, so swap in cashew, hazelnut, or almond butter for a change.

SERVES 6

1 cup peanut butter, smooth or crunchy

5 eggs

14 cup plain yogurt

3 tablespoons Raspberry Chia Seed Jam, plus extra to serve

1 tablespoon canola oil

4 bananas, peeled and sliced

Maple syrup, to serve (optional)

 

DIRECTIONS

1. Whisk the peanut butter, eggs, yogurt, and raspberry jam together in a bowl until well combined. The mixture should be a thick dropping consistency.

2. Place a large skillet over medium heat. Add a little of the oil and heat, swirling around the pan to coat. Add about 2 tablespoons of the mixture to the pan and spread it out thickly using the back of a spoon. Cook for 2 to 3 minutes, until lightly colored, then turn over and repeat on the other side.

3. Keep the pancakes warm in a low oven or wrapped in a kitchen towel while you cook the rest, adding more oil to the pan with each batch.

4. Serve with the sliced banana and extra dollops of jam, as well as a drizzle of maple syrup, if desire

 

PER SERVING

CALORIES 418

FAT (g) 29.0

SATURATED FAT (g) 7.0

CARBS (g) 18.0

SUGAR (g) 14.0

FIBER (g) 4.0

PROTEIN (g) 19.0

SODIUM (g) 0.60