It’s getting harder to get out of bed in the mornings, but a breakfast like this will help.
Who doesn’t love pancakes? Niall Kirkland is taking things to the next level with this incredible peanut butter- stuffed stack. Because it’s not enough just to have peanut butter as a topping, right?
Thick, fluffy, and oozing with the nation’s favourite nutty spread, these pancakes are a guaranteed way to get your day off to the best start.
Serves 2
Ingredients
- 50g oat flour (blended oats)
- 1 scoop Impact Whey Protein (Vanilla)
- ½ tsp. baking powder
- 1 tsp. cinnamon
- A pinch of sea salt
- 1 banana (mashed)
- 1 egg
- 1 tbsp. peanut butter
- 100ml milk
- Coconut oil (for frying)
- 6 tsp. peanut butter (for stuffing your pancakes)
Optional toppings:
- Berries
- Chopped nuts
- sugar-free syrup
Method
- In a large bowl, mix together all the dry ingredients.
- Then add the wet ingredients and mix together until there are no lumps. Alternatively, you can add all ingredients to a blender and blitz.
- Heat a small amount of coconut oil in a non-stick pan on a low-medium heat.
- Add roughly ¼ of your pancake mixture to the pan and then move the pan around to shape your pancake into a circle. Leave to fry for 2-3 minutes.
- Using a teaspoon, add your peanut butter to the pancake, spread it using your spoon and then cover with a little more pancake mixture.
- Flip your pancake and fry for another 2-3 minutes then remove from the pan. Repeat until you have used up your pancake mixture.
- Stack your pancakes and top with your favourite toppings — we recommend a handful of berries, chopped nuts, and a drizzle of sugar-free syrup.
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Lauren is a recipe writer and English Literature graduate who firmly believes in a balanced approach to fitness. She has always been a keen swimmer and, in recent years, has discovered the benefits of weight training and hot yoga. When she's not in the gym, you'll find her cooking up new recipes or enjoying brunch with her friends, having moved on from her student days of living on pasta.
