Peanut Butter with Sunflower, Pumpkin & Flax Seed
PANCAKES
with Cherry & Blueberry Compote
Clean Supper Club
Recipe created for WHOLE EARTH FOODS
Our families are big pancake lovers!
So you can imagine our delight when we were asked by our favourite peanut butter creators to develop a pancake recipe using their Peanut Butter with Sunflower, Pumpkin and Flax Seed spread. Now if you can resist the urge to eat the butter straight from the jar with a spoon then this recipe gives a great nutty boost to your pancakes.
The pancakes are wheat free, dairy free (contain eggs) and refined sugar free - but we do love maple syrup so expect a good drizzle.
Click HERE to view the recipe video, follow the link to our Clean Supper Club - YouTube channel.
Makes 10 medium pancakes
Ingredients
Pancakes
170g/2 cups of oats, ground or fine oatmeal
480ml of nut milk
3-4 heaped tablespoons of Peanut Butter with Sunflower, Pumpkin & Flax Seeds
2 eggs
2-4 tablespoons of maple syrup
1 teaspoon of bicarbonate of soda
Rapeseed oil
Compote
200g of cherries
200g of blueberries
2 tablespoons of maple syrup
1 tsp of cinnamon powder
1 tablespoon of coconut oil
Method
Pancakes
Using a blender turn the oats into a smooth flour. Tip into a food processor or into a large mixing bowl.
Pour in the nut milk and spoon in the peanut butter with Sunflower, Pumpkin & Flax Seeds and blend/whisk until smooth.
Now add the eggs, maple syrup and bicarbonate of soda. Blend until fully combined.
Heat the oven to 50°C and place a plate on the middle shelf, as you cook the pancakes layer them onto the plate in the oven to keep warm.
Pour a teaspoon of rapeseed oil into a non-stick frying pan, using a piece of kitchen roll carefully wipe the oil around the base of the pan. Heat the pan to a medium high heat.
Using a ½ measuring cup – scoop one ½ measure cup of the pancake mix and pour it into the centre of the frying pan.
Set the heat to medium. Cook the pancake for 2-3 minutes on each side. On the first side you will see air holes rise through the pancake and pop on the surface at this point flip/turn the pancake over.
Once cooked - place each pancake onto the warming plate in the oven until the whole batch is cooked.
Compote
Using a medium pan, gently melt the coconut oil and add the fruit. Bring to a gentle simmer for 4 minutes, stirring occasionally. Reduce heat and add the cinnamon powder. Cook for a further 10 minutes until juice slightly thickens, stir regularly.
To Serve
Remove pancakes from the oven and pour over maple syrup and spoon on the fruit compote.
Cover with fruit then add a delicious dollop of peanut butter with Sunflower, Pumpkin & Flax Seeds and ENJOY!
Our families are big pancake lovers!
So you can imagine our delight when we were asked by our favourite peanut butter creators to develop a pancake recipe using their Peanut Butter with Sunflower, Pumpkin and Flax Seed spread. Now if you can resist the urge to eat the butter straight from the jar with a spoon then this recipe gives a great nutty boost to your pancakes.
The pancakes are wheat free, dairy free (contain eggs) and refined sugar free - but we do love maple syrup so expect a good drizzle.
Click HERE to view the recipe video, follow the link to our Clean Supper Club - YouTube channel.
Makes 10 medium pancakes
Ingredients
Pancakes
170g/2 cups of oats, ground or fine oatmeal
480ml of nut milk
3-4 heaped tablespoons of Peanut Butter with Sunflower, Pumpkin & Flax Seeds
2 eggs
2-4 tablespoons of maple syrup
1 teaspoon of bicarbonate of soda
Rapeseed oil
Compote
200g of cherries
200g of blueberries
2 tablespoons of maple syrup
1 tsp of cinnamon powder
1 tablespoon of coconut oil
Method
Pancakes
Using a blender turn the oats into a smooth flour. Tip into a food processor or into a large mixing bowl.
Pour in the nut milk and spoon in the peanut butter with Sunflower, Pumpkin & Flax Seeds and blend/whisk until smooth.
Now add the eggs, maple syrup and bicarbonate of soda. Blend until fully combined.
Heat the oven to 50°C and place a plate on the middle shelf, as you cook the pancakes layer them onto the plate in the oven to keep warm.
Pour a teaspoon of rapeseed oil into a non-stick frying pan, using a piece of kitchen roll carefully wipe the oil around the base of the pan. Heat the pan to a medium high heat.
Using a ½ measuring cup – scoop one ½ measure cup of the pancake mix and pour it into the centre of the frying pan.
Set the heat to medium. Cook the pancake for 2-3 minutes on each side. On the first side you will see air holes rise through the pancake and pop on the surface at this point flip/turn the pancake over.
Once cooked - place each pancake onto the warming plate in the oven until the whole batch is cooked.
Compote
Using a medium pan, gently melt the coconut oil and add the fruit. Bring to a gentle simmer for 4 minutes, stirring occasionally. Reduce heat and add the cinnamon powder. Cook for a further 10 minutes until juice slightly thickens, stir regularly.
To Serve
Remove pancakes from the oven and pour over maple syrup and spoon on the fruit compote.
Cover with fruit then add a delicious dollop of peanut butter with Sunflower, Pumpkin & Flax Seeds and ENJOY!
