PB&J FLUFFY PANCAKES

Ingredients:

• 2 cups of rolled oats

• 2 tsp baking powder 

• ¼ tsp salt 

• 1 tbsp honey (or maple syrup)

• 1 cup almond milk (or milk of choice) 

• 2 tsp Apple cider vinegar 

• 2 eggs 

• ½ tsp vanilla

• 1-2 tbsp Oil or butter of preference for cooking 

  PB and J Topping: 

• ¼  cup smooth pb

• 3 tbsp maple syrup 

• 1-2 tbsp water

• ⅛ tsp cinnamon 

• 1 cup frozen raspberries 

• ¼  cup water

• 2 tbsp additional maple syrup

Directions:

Process oats in a blender for 1 minute or so until it becomes flour-like consistency. 

1. Combine with baking powder and salt. 

2. In a separate bowl combine milk and apple cider vinegar (let this sit for 5 mins).

3. Beat eggs and add to milk mixture. Then add honey and vanilla. 

4. Add wet mixture to dry. Combine - mixture will be a bit lumpy (don’t overmix). If the mixture is too thick you can add 1-2 tbsp of milk. 

5. Heat a non-stick pan over medium heat - add 1 tbsp of oil. Pour 1/4 cup of batter into the pan. When it starts to bubble flip and cook an additional few mins until browned

6. For PB topping combine PB, water, 3 tbsp maple syrup and cinnamon - start with 1 tbsp of water and keep adding until runny in texture (but still thick - you don’t want it too watery)

7. For Jelly - heat raspberries in a saucepan with water and maple syrup over medium heat for a few minutes. Until defrosted and combined.

8. Top pancakes with PB and Jelly mix!