We are a bit nuts about peanut butter and want to eat it all the time. ALL the time. In yoghurt, on toast or straight out of the jar with a spoon. Especially straight out of the jar with a spoon. We just threw the other ones in there to pretend we're normal.
In this recipe we'll give you a quick rundown on how to make peanut butter pancakes with only the most awesome natural ingredients. We use Matchless Goods peanut butter because 1. it is awesome, 2. it's made with a unique combo of peanuts, wattleseed and macadamias (could it be any more Aussie?!) and 3. the guys who make them live just around the corner from our office.
2 bananas, chopped
1/2 cup peanut butter
1/2 tsp cinnamon
1 tsp coconut oil
and a dash of seasalt
Add bananas, peanut butter, eggs, cinnamon and salt to a blender.
Give them a quick whirr in the blender until you've got a nicely smooth batter.
Heat the coconut oil in a non-stick pan on medium heat, making sure your pan is nice and hot before you get frying.
Pour about half a ladle of batter into the pan, give it a couple of minutes until the bottom appears set, then flip with a spatula. Or a spatula and a spoon. Or whatever you need to do to get the damn thing to flip over.
Cook for about another minute until done
Serve with fruit, or extra peanut butter. Because you can never have enough peanut butter.
Joni Marcelis is the founder and chief tasting officer at The Food Repository
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