pb&J pancakes

serves / makes 2
10 prep time
10 mins cooking time


For the pancakes:

  • 100g gluten free self-raising flour
  • 1 tablespoon caster sugar
  • 1 egg
  • 100ml dairy free milk
  • 1 tablespoon peanut butter, I used crunchy

For the fruit compote:

  • 1 teaspoon cornflour
  • 1 teaspoon lemon juice
  • 20g caster sugar
  • 150g mixed berries
  • 1 tablespoons water


  1. In a large bowl stir together the flour and caster sugar
  2. Beat the egg and stir into the flour mix
  3. Gradually whisk in the milk until you have a smooth batter
  4. Heat a drizzle of oil in a shallow pan over a medium heat
  5. Add a quarter of the mix into the pan and cook for a couple of minutes on each side
  6. Repeat until you have cooked all the pancakes
  7. For the topping, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan and cook for 5 minutes until the fruit has softened and the juice has thickened
  8. Spoon the fruit mixture over the peanut butter pancakes

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