Peanut Butter & Choc Chip Sheet Pancakes Recipe
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Say hello to the ultimate lazy-day pancake! Just pour, swirl, bake, and enjoy these warm pancake slices topped with your favourite extras.
You will need
Makes 8
- 2 cups soy milk (or plant-milk of choice)
- 2 tablespoons apple cider vinegar
- 2 cups self-raising flour
- 2 tablespoons sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons smooth peanut butter, unsalted
- 50g vegan choc chips
To serve (optional):
- Dairy-free ice cream
- Dairy-free cream
Recipe: Heartful Table
Directions
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Step 1
Preheat the oven to 200℃ and line a 10″ x 15″ (or similar) sheet pan with parchment paper.
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Step 2
In a measuring jug or smaller bowl, combine the milk and apple cider vinegar and mix. This will curdle to make your vegan buttermilk. Set aside.
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Step 3
In a large bowl, sift in all the dry ingredients and whisk together to combine.
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Step 4
Add the buttermilk and vanilla extract to the dry ingredients and mix until just combined. Don’t over mix, otherwise your pancakes will be rubbery and flat. It will be a lumpy batter. Let sit for 5 minutes.
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Step 5
In a small saucepan, heat up the peanut butter for a couple of minutes until it has a runny consistency.
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Step 6
Pour the pancake batter into the sheet pan and spread out evenly. Dollop on the runny peanut butter and then using a skewer or a chopstick, create a swirl pattern. Top with chocolate and place in the oven to bake for 20–30 minutes until a skewer comes out clean.
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Step 7
Cut into 8 large pieces and enjoy immediately, with your choice of toppings.
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Recipe: Heartful Table
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