Thick and fluffy vegan peanut butter pancakes, made with melting chunks of dark chocolate and chewy banana pieces using a range of Fairtrade products.
They are both vegan and gluten free. Go all out and top with thick, creamy yoghurt and fresh berries to make the perfect Sunday brunch treat!
Makes: 8-10 peanut butter pancakes, serves 2
Time: 10 minutes prep + 10 minutes cooking
Ingredients:
120g oats
1 ripe banana
1 tbsp chia seeds
2 tbsp Liberation Peanut Butter
200ml plant-based milk
1 tsp baking powder
1 tbsp Traidcraft White or Golden Caster Sugar
40g Divine 85% Dark Ginger Chocolate, chopped
100g Tropical Wholefoods Sun-Dried Banana Chewy Chips
Oil, for frying
Serving: coconut yoghurt, extra banana chewy cups, chopped chocolate, melted chocolate, peanut butter, berries/pomegranate
Method:
Add the oats, banana, chia seeds, peanut butter, milk, baking powder and sugar to a blender and blend until smooth. Leave to rest for 5 minutes. Stir through the chocolate.
Heat a large non-stick frying pan with a little oil and add ¼ cup of batter per pancake. Shape into a circle and top with 5-6 chewy banana pieces. Once bubbling and cooked underneath, flip over to cook on the second side. Repeat to make all the pancakes.
In between pancakes, remove any melted chocolate left in the pan as it will catch and burn.
Serve warm stacked and topped with some yoghurt, extra peanut butter, chewy banana pieces, chopped chocolate, melted chocolate and fresh berries.
Created by the amazing Nourishing Amy for Fairtrade Fortnight 2021.
