Pancakes al burro di arachidi
By: Agi Kaja
Deliziosi pancakes soffici al burro di arachidi con mirtilli! Una ricetta per una colazione golosa, rapida e facile. Guarniti con burro di arachidi extra e frutta secca per una croccantezza in più. Diventerà il preferito di tutta la famiglia!
Ricetta di Whole Food Earth®
Pancakes al burro di arachidi
Categoria
Breakfast, CakesCucina
InternationalDeliziosi pancakes soffici al burro di arachidi con mirtilli! Una ricetta per una colazione golosa, rapida e facile. Guarniti con burro di arachidi extra e frutta secca per una croccantezza in più. Diventerà il preferito di tutta la famiglia!
Ingredienti
- self raising flour 250 g
- 1 ripe medium size banana
- plant based milk 300 ml
- 2 tbs peanut butter
- 1 tbsp maple syrup
- 1 tsp baking powder
- 1tbs sunflower oil
- handful of nuts for topping
- handful of blueberries for topping
Preparazione
- In a large bowl mashed the banana.
- Add plant-based milk of your choice and peanut butter and mix everything. You can use a blender.
- Add in the flour and baking powder, and mix.
- In the meantime, heat some oil in a pan.
- On a medium to high heat, add the first spoonfuls of pancake mixture to the pan and fry for a few minutes on both sides until cooked through. (Flipping - both sides should be golden)
- Repeat with the remaining mixture.
- Serve topped with extra peanut butter, nuts and blueberries (fresh or frozen).
Agi Kaja
Curating a blend of nourishing recipes, practical nutrition hacks, and intentional living tips. Agi focuses on the "why" behind the products we sell — helping customers build a life that feels as good as it looks. With deep roots in nutrition and a passion for food and health, she spends her days debunking myths, cooking whole foods and highlighting the best ways to fuel a healthy life, ensuring our community stays informed, inspired, and well-fed.
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