Panquecas veganas com pasta de amendoim

Ingredientes

• 2 medium bananas ((125g/4.5oz peeled weight))
• 60 g SKIPPY® Smooth Peanut Butter
• 500 ml unsweetened plant milk
• 300 g self-raising white flour (self rising flour)
• 50 g white caster sugar (superfine sugar)
• 1 tsp baking powder
• 2 tsp vegan spread (or coconut oil)
• 4 tbsp smooth peanut butter (warmed to loosen)
• 30 g vegan chocolate (chopped)

Modo de preparo

1. 1

   Heat the oven to 140C (120C fan) so you can fry the pancakes in batches while keeping them warm.

2. 2

   Mash the bananas with a fork, getting rid of as many lumps as possible.

3. 3

   Add the peanut butter. Whisk until well combined - this will also help break the banana down more.

4. 4

   Add the milk. Whisk through. If you're using an electric whisk, start slow or you'll spatter your mix around the kitchen.

5. 5

   Add the sugar, flour and baking powder. Whisk, starting slowly and building to top speed until you have a thick, smooth batter (small lumps of banana is fine).

6. 6

   Let the batter rest for 10 minutes.

7. 7

   Heat the spread or oil in a frying pan over a medium heat.

8. 8

   Pour in 3 tbsp of batter per pancake and fry until bubbles start to pop on the surface and a skin appears, then flip.

9. 9

   Transfer to a tray and keep warm in a low oven while you fry the remaining batter.

10. 10

    Stack up to serve. Drizzle with extra peanut butter and scatter with a little chopped chocolate.