afoona
Peanut Butter Pancakes
Pastries

Peanut Butter Pancakes – Vegan version

Airy pancakes rich with peanut butter flavor – a winning breakfast the whole family will love Vegan version: Flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg), Date syrup (silan) and Unsweetened soy milk.

⏱ 30 min🍽 8 servings 🌍 Israeli👩‍🍳 Afoona
🧀 Dairy🥬 Vegetarian
Versions:Original🌱 Vegan⚖ Pareve🌾 Gluten-free

👨‍🍳 Method

  1. 1
    In a bowl, mix the flour, sugar, baking powder and cinnamon with the salt.
    Bowl
  2. 2
    In a separate bowl, mix the unsweetened soy milk, flax eggs, peanut butter and oil.
    Bowl
  3. 3
    Add the wet ingredients to the dry and mix just until combined: small lumps are fine.
    💡Overmixing develops gluten, and the pancakes come out tough and flat. Mix only until no dry flour remains.
  4. 4
    Heat a pan over medium heat and grease lightly.
    ⚙ Greased Flat PanStoveFrying pan
    💡A very thin layer of fat, with the excess wiped off with paper towel: too much fat gives spots and fried edges.
  5. 5
    Pour ¼ cup of batter for each pancake. When bubbles appear on the surface, flip and cook 1–2 more minutes.
    Stove
    💡Bubbles that pop and don't close up are the sign to flip: the bottom is golden and the batter has set.
  6. 6
    Serve hot with the date syrup.
242calories
8 gprotein
28 gcarbs
11 gfat
● protein 13%● carbs 46%● fat 41%

Per serving (103 g), of 8 servings

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⚖ About the ingredients

🔧 Tools needed (3) · 🍳 One cooking vessel

  • Stove · 💡 Workaround, changes the dish: Portable hot plate (one weaker burner) · Camping gas stove (One burner, outdoors) · Electric pressure cooker (multicooker) (One pot, no real shallow frying)
  • Frying pan · Also works: Wok (None) · 💡 Workaround, changes the dish: Pot (High sides, slow evaporation and weak browning)
  • Bowl · Also works: Pot (None)

By the steps, as the recipe is built now: another version or addition can change the list.

🧩 Built from…

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