Pancake vegani al burro di arachidi

Ingredienti

• 1 1/4 cups All Purpose Flour ((156g))
• 3 Tablespoons White Granulated Sugar
• 1 Tablespoon Baking Powder
• 1/4 teaspoon Salt
• 1 cup Soy Milk (or other non-dairy milk) ((240ml))
• 1 Flax Egg
• 1/4 cup Peanut Butter ((63g))
• 2/3 cup Vegan Chocolate Chips ((115g))
• Coconut Oil (or other oil, for frying)
• Peanut Butter (Melted, Drizzled)
• Vegan Chocolate or Chocolate Chips (Melted, Drizzled)

Preparazione

1. 1

   Sift the flour into a mixing bowl and add the sugar, baking powder and salt.

2. 2

   Prepare your flax egg by mixing 1 Tbsp flaxseed meal with 3 Tbsp Hot water and allow it to sit for a minute to become gloopy.

3. 3

   Add the soy milk and flax egg to the mixing bowl and whisk briefly with a hand whisk to combine.

4. 4

   Add the peanut butter and mix in.

5. 5

   Add the chocolate chips and fold in.

6. 6

   Add a little coconut oil to a frying pan and let it heat up until hot (not smoking) before adding roughly a 1/4 cup of batter.

7. 7

   Small bubbles will appear on the surface of the pancake and the edges will start to look dry, that is the time to flip it over.

8. 8

   Cook each pancake for around 3 minutes until both sides are golden brown.

9. 9

   Serve with drizzled melted peanut butter and melted chocolate for a decadent treat.