Vegan Peanut Butter Cup Pancakes
Makes 6-7 pancakes, serves one person
You will need:
2 tbsps ground flaxseed + 6 tbsps water to form a flax egg
1/2 cup (60g) buckwheat flour
1/2 cup almond milk
1 small banana, mashed
1 tsp baking powder
1 tsp baking soda
1 tsp vanilla extract
1-2 tbsp cacao powder
2 tbsp peanut flour+ 2 tbsp water (peanut butter would work too)
Combine the flaxseed and the water in a small cup and stir well, then leave it in the fridge for at least 15 minutes to firm up and form your vegan egg substitute. Next combine the flour, almond milk, banana, flax eggs, baking powder, baking soda and vanilla extract in a bowl. Split this pancake mixture, putting around 1/2 of the batter in a smaller bowl. Add 1-2 tbsps cacao powder to the larger bowl, and mix well, this makes the chocolately base for your pancakes. Next, add the peanut flour and extra water (or the peanut butter) to the smaller bowl and mix well to form the peanut butter centre of your pancakes.
Heat a frying pan and add a little coconut oil to cook with, then add around 3 tbsps of the chocolate batter to the pan. Allow to cook for a minute or two, until bubbles start to form on the upper side of the pancake, then add 2 tbsps of the peanut butter mixture to the centre of the pancake. Allow to cook a little more, then flip your pancake and let the other side cook. Don't worry if the peanut batter moves a little, it doesn't need to be perfect! Repeat for the rest of the batter, then stack them up tall on a plate with your choice of toppings, mine being lots of homemade crunchy peanut butter and a few squares of melted dark chocolate. Then enjoy the best breakfast you've ever had!