I have just returned from a holiday in New York and every bagel bar I went into for breakfast I was greeted by the famous American flavour combination, peanut butter & jelly. For years I struggled to get my head around the idea but when I finally tried it, there was no going back. Especially when you make your own ‘jelly’.
I never need an excuse to eat pancakes, but when I do this is my go to recipe that is super easy and super delicious! Served with Vian’s Chai Jam and smooth Peanut Butter 🙂 The perfect recipe for the best day of the year, Pancake Day!
Half a Punnet of Frozen Summer Berries
2 tbsp Chia Seeds
1 tbsp Maple Syrup
1 tbsp Sukrin Gold
Pancakes (makes 3) –
1 large Banana
1 scoop Vanilla Creme Efectiv Nutrition Whey
2 tbsp Oats
1 large Egg
1 tsp Ground Cinnamon
1. Start by making your jam. Pop the berries, maple syrup and Sukrin into a saucepan and slowly bring to the boil. Once the fruit is bubbling way nicely and the natural juices begin to evaporate, take off the heat and add the Chia seeds. Once you have combined the Chia seeds, pop to the side and leave to cool.
2. Time to crack on with the pancakes! Pop all of your pancakes ingredients into a blender (I use my nutribullet) and combine until you have a smooth but thick batter.
3. Grab a non-stick frying pan and melt some coconut oil. Once the oil has melted pour in the batter and make 3 pancakes. Cook for a couple of minutes before flipping them over onto the other side. Once you’re happy that the pancakes have been cooked evenly on each side, plate up, top with your homemade Chia jam and smother with Peanut Butter 🙂
Yum. Yum. Yum yum yummmmm. The perfect combination ❤ The pancakes are so moist and I love the flavour you get from the banana & cinnamon. Pancakes must be demolished as soon as possible, however the Chia jam can last up to week when stored in the fridge. If you don’t fancy this combo, then mix it up! This recipe is so adaptable, you can make any flavour combination you fancy 🙂
Lots of Love,