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Peanut butter jam choc pancakes

What happens when you combine your love for PB jam and chocolate? These beginning peanut butter jam choc pancakes are a delicious fusion of flavors made with plant-based ingredients and are topped with fresh fruit. Enjoy them for a special weekend brunch or as a satisfying dessert.

Method:

  1. To a medium sized bowl, whisk together the apple cider vinegar, maple syrup and soy milk. 

  2. In a separate medium sized bowl, combine the flour, cacao powder, protein powder, and baking powder.

  3. Stir in the wet ingredients bowl with the dry ingredients. A thick yet smooth like batter should form. 

  4. Next warm up a non-stick pan, on low to medium heat. Note, if you don’t have a nonstick pan, use a light drizzle of olive oil. 

  5. Using 1 tablespoon of batter, place in a round shape in the center of the pan. Place some of the peanut butter and strawberry jam in the center, followed by another tablespoon of the pancake batter to cover this. 

  6. Cook for 2-3 minutes, or until small bubbles appear. Flip and repeat. 

  7. Repeat until all the pancake batter has been used. 

  8. Top with the sliced fruit and optional icing sugar for decoration!

Note:

  • Vitasoy soy milk - If not using this brand, please ensure the milk is calcium-fortified and contains 120 mg of calcium per 100ml. Moreover, suppose you are allergic or prefer different plant-based alternatives. In that case, you can always use another type of milk, given it is calcium-fortified.

  • Unbleached all-purpose flour -  If you are clinically required to be strictly gluten-free, please swap the flour for 1:1 gluten-free baking flour.

  • Maple syrup - You can use honey if you are not vegan.

  • Macro Mike protein powder - This is optional as a higher protein option. You can get 10% off all Macro Mike products with the code 'amb-raquel'.

  • Peanut butter - If you are allergic or have an aversion to peanut butter, feel free to swap this for another seed or nut butter of choice.

Nutritional Summary:

At Radiquel, we believe strict fixation on numbers is a reductionist view of nutrition and can potentially harm our relationship with food. Food is also so much more than just units of calories and macronutrients; it’s a chance to nourish our minds, bodies, and souls with whole and soul foods. However, we acknowledge nutritional panels’ educational value for some individuals and have provided them solely for educational purposes. Please utilise this information with the utmost care.

This nutritional information is given solely for recreational intent and is not recommended to displace any medical advice, nor is it necessarily precise. We approximate the nutritional information per the listed ingredients. As food products can always vary in size, brand and shape, and nutritional quantities can also change based on the plants' growth circumstances, the quality of the soil, the fruits' maturity, and other factors, the nutrition information that is provided is an approximation. Since these values are highly individualised and rely on a variety of variables, such as age, gender, and the amount of daily physical activity, we do not offer the percentage of the recommended daily value. Please calculate the nutritional information you need using the exact ingredients you used or seek a dietitian or clinical nutritionist to assist you, if you need.
  • Serves
    3
  • Prep
    15
breakfastsdesserts
  • Ingredients

    For the pancake mix - 

    • 2 tsp apple cider vinegar

    • 1 cup Vitasoy soy milk 

    • 2 Tbsp maple syrup - Note: You can use honey if you are not vegan.

    • 1 heaped Tbsp cacao powder

    • 1 cup unbleached all-purpose flour

    • 1 scoop Macro Mike protein powder (for this recipe, I used the peanut butter hunni peanut protein; however, any flavour will do well, too) 

    • 1 Tbsp baking powder

    For the center of the pancakes - 

    • 2 Tbsp peanut butter 

    • 2 Tbsp strawberry jam 

    For the toppings - 

    • 1 banana, sliced

    • ½ cup strawberries, sliced 

    • 1 kiwi, sliced

Calories: 444

Carbohydrates: 71.5g

Fibre: 3.9g

Total fat: 9.7g

Saturated fat: 1.6g

Protein: 18.5g

 

Nutrients of focus - 

Calcium: 257mg

Iron: 2.5mg