Peanut Butter and Raspberry Jam Pancakes (Vegan & Gluten-Free)

• To make your jam, follow our Chia Jam Recipe (use freeze-dried raspberries instead of strawberries).
• These delicious, fluffy pancakes are vegan & gluten-free!
• We love having those guilt-free pancakes for every meal of the day 🙂
• If you want to top your pancakes with savoury toppings, just skip the coconut sugar from the recipe.

Organic White Rice Flour, Gluten-Free 1kg (Sussex Wholefoods)

150g White Rice Flour

Organic Potato Flour, Gluten-Free 500g (Sussex Wholefoods)

50g Potato Flour

Organic Tapioca Flour, Gluten-Free 1kg (Sussex Wholefoods)

30g Tapioca Flour

Organic Coconut Sugar 500g (Sussex Wholefoods)

2tbsp Coconut Sugar

Gluten Free Baking Powder 250g (Sussex Wholefoods)

2tsp Baking Powder

Bicarbonate of Soda 100g (Sussex Wholefoods)

1tsp Bicarbonate of Soda

Organic Psyllium Husks 250g (Sussex Wholefoods)

1tbsp Psyllium Husks

Gluten-Free Oat Milk, Organic 1 Litre (Plenish)

400ml Gluten-Free Non-Dairy Milk

Apple Cider Vinegar with The Mother, Organic 500ml (Clearspring)

1tbsp Apple Cider Vinegar

Fine Pink Himalayan Salt 1kg (Sussex Wholefoods)

a pinch of Salt

Clearspring Organic Rapeseed Oil 500ml

Rapeseed Oil for frying

Peanut Butter, Organic, Smooth 1kg (Biona)

0.5 cup Peanut Butter

Organic Maple Syrup 330g (Meridian)

2tbsp Maple Syrup

Other Ingredients

• water

Method

1. Make chia jam following our Chia Jam Recipe (use freeze-dried raspberries instead of strawberries).
2. In a small bowl, mix peanut butter and maple syrup with a little bit of water and mix until you reach a good drizzling consistency.
3. In a big bowl, mix all dry ingredients (flour, baking powder, bicarb of soda, psyllium husk, coconut sugar, and salt).
4. Add oat milk and mix well. Leave to stand for 20 minutes.
5. Heat a non-stick pan over medium heat and brush with a little bit of rapeseed oil.
6. Add apple cider vinegar to your pancake batter, mix the batter quickly and start frying the pancakes immediately.
7. Put two spoons of batter per pancake into the pan, and fry for 30 seconds to 1 minute on each side (until browned).
8. Layer your pancakes on a plate, top with your favourite fruits (we used freeze-dried raspberries), drizzle with your peanut butter sauce and enjoy!