Peanut Butter Pancakes

I am completely obsessed with peanut butter this week. I have made 3 batches since last Saturday, so that's pretty much 6 cups of peanuts gone in a week! (Between us both of course!) I thought it was about time for some more pancakes today and naturally peanut butter pancakes sounded the best. I based it on this recipe for snickerdoodle pancakes by Chocolate Covered Katie (I clicked on that one because I thought snickerdoodles had something to do with peanuts - they don't, and I still don't know what a snickerdoodle is! and the pancakes from Chocolate Covered Katie are always a winner.)

Peanut Butter Pancakes

Makes 4 small but fat pancakes (1 serve)

Ingredients:

1/2 cup wholemeal flour

1/2 tsp baking powder

pinch of salt

1/2 cup + 2 tbsp soy milk (or other non dairy milk)

1 tsp vanilla essence

Heaping tbsp smooth or crunchy peanut butter

Maple syrup, crushed peanuts and non-dairy butter as toppings

Method:

Combine dry ingredients in a bowl. In a measuring jug measure out the milk, then add the peanut butter and vanilla. Whisk until peanut butter is evenly distributed (mine sort of went to the bottom, but it wasn't in one big lump - this is ok).

Mix together wet and dry but don't overmix.

Cook pancakes as you normally would (I obviously don't know how since I always, ALWAYS burn them and end up using tons of oil) and serve hot/warm with the peanuts, syrup and non dairy butter.

These pretty much tasted just like really soft peanut butter cookies. If you added a little brown sugar into the batter they would taste even more like peanut butter cookies!

In mine I actually had a large tbsp of dessicated coconut, and was going to call them Peanut Butter Coconut Pancakes, but you could hardly taste it, if at all. Next time I might put way more in, and maybe use coconut milk as the liquid :) 

Mmm peanut butter

I make my own peanut butter once or twice a week, depending on how much we feel like eating. I usually buy raw peanuts with the skin on, dry roast them in a frying pan until little black spots appear and then blend blend blend! This takes about 10 minutes, sometimes longer, but the end result is always amazingly delicious. I ahven't bought any peanut butter from the shop in aggges. The homemade stuff does go very solid in the fridge though (no added oil). Which brings me to my next point.

I was given a kg bag of roasted unsalted peanuts by my stepmum (hooray! I was just about to go to the shop to buy more) so I decided to just make the peanut butter from these instead (I don't really like to eat peanuts by themselves).

I stuck two cups of the roasted unsalted peanuts in the blender, turned it on, and in no time at all I had a smooth butter. I didn't even have to scrape down the sides! Ahh and it tastes like the store bought stuff but better. I'm assuming it butterised so quickly because they are roasted with oil. It also doesn't solidify too much in the fridge.

Mmm, peanut butter.

Homemade peanut butter and homemade choko jam on home baked bread. Smug! Hahaha.

Peanut Butter Coconut Cream Pie

Otherwise known as a heart attack. And it was sooo worth it.

Peanut Butter Coconut Cream Pie

Serves 12

Ingredients:

1 pre baked chocolate tart case (I made an oatmeal-buckwheat flour base but didn't write down the ingredients...make your favourite, just add 1 tbsp cocoa powder.

Filling

1 cup peanut butter (I used homemade)

125g vegan cream cheese at room temperature

1/2 cup coconut cream (put a can of coconut cream in the fridge for a few hours. Take it out and open and carefully spoon the thick cream off the top)

Scant 1/2 cup dark brown sugar

2 tsp vanilla extract

Ganache Topping

100g 85% dark chocolate broken up

2 tbsp rice syrup

1/4 cup almond milk

1/4 cup coconut cream

toasted chopped peanuts

Method:

Prepare your crust. I put mine in a springform cake pan.

Put all filling ingredients in a food processor and process until combined. This will get really thick! Though I forgot to bring the cream cheese to room temperature first so that may have had an impact.

Pour into crust and put in the fridge for a few hours or until set.

Meanwhile, make the ganache topping!

Heat the two milks on the stove until boiling. Take off heat and stir in the rice syrup and chocolate. Stir until chocllate is melted - it'll go quite thick. Pour on top of set pie and sprinkle toasted chopped peanuts on top. Put back in the fridge until set.

Serve and enjoy. Every. Bite.

Bring it on! I'm going to try and make this deliciousness last all week. It's very very rich (as you'd expect) and quite high in fat so go easy on it!

I love to use this coconut cream. I probaably shouldn't, but I eat it from the can. Don't let me make curry hahaha. It just tastes so damn good!