Friday, September 14, 2012
Peanut Butter Oat Pancakes with Boysenberry Jam
Fluffy pancakes studded with rolled oats and crunchy peanut butter and drizzled with warm boysenberry jam.
Peanut Butter Oat Pancakes
makes 10 small-medium sized pancakes
1 1/4 cup all-purpose flour
1/4 cup organic cane sugar
1/4 cup old-fashioned oats
1 tbl baking powder
1/2 tsp salt
1 1/4 cup almond milk
1/3 cup crunchy natural peanut butter
2 tbl coconut oil, plus more for cooking
1/2 cup boysenberry jam
Combine the flour, sugar, oats, baking pow.er and salt. Add the almond milk, peanut butter and oil. Whisk to combine but do not over mix.
Preheat a non-stick pan and drizzle with a little coconut oil.
Form pancakes with about 3 tbl of batter each and cook until golden.
Combine the jam with 2-3 tbl of water and heat until thinned and pourable.