PB and J pancakes

Ingredients

THE PANCAKES

• 1/4 large banana or 1/2 small
• 2 heaped tbsp plain wholemeal flour
• 1 egg
• Splash of milk
• Sprinkle of bicarbonate of soda
• 1 tsp honey (optional-would do if only used 1/4 banana)

THE PB YOGURT

• 300g yogurt
• 1 tbsp sweetener of choice/ 8 flavdrops
• 1 tsp deep roast smooth peanut butter

RASPBERRY CHIA SEED JAM, makes enough for 2-3 servings

• 1/2 cup frozen raspberries
• 1-2 tbsp sugar or syrup (add more to taste)
• 1 tbsp chia seeds

Method

1. Make your raspberry jam (unless you’re using store bought), by adding all the ingredients to a small, microwave safe bowl.
2. Microwave for 3 minutes at 1000W, in 1 minute intervals. When done, remove from the microwave and set aside to thicken whilst you make your pancakes.
3. Mix your peanut butter yogurt together in a small bowl, and adjust to taste - you may need to add more syrup
4. Add all your pancake ingredients to a blender and blitz up until smooth.
5. Make your pancakes as you would normally - I like mine pretty small (about the size of my palm) so I can stack em
6. When all the pancakes are cooked, start layering them- top the first pancake with a thin layer of peanut butter yogurt, then add another pancake, and top that with a layer of jam. Repeat until you’ve used them all
7. When you’ve used your last pancake, don’t top it with anything, just pour over your peanut butter yog, then top with a bit of jam and some peanut butter.