Ingredients

For the gluten free pancakes:

• 1/2 cup gluten free flour (I use Bobs Redmill 1 to 1 baking flour)
• 1/2 tsp baking powder
• 2/3 cup milk of your choice
• 1 tbsp Mayvers dark roast peanut butter

For the Peanut butter and honey greek yoghurt:

• ½ cup plain greek yoghurt (I use Chobani)
• 2 tbsp Mayvers dark roast peanut butter
• 1 tbsp honey

Method

1. In a medium bowl combine flour, baking powder and milk and stir until smooth. Add peanut butter to the mixed batter and stir until mixed in thoroughly.
2. Warm a frypan on a medium heat and add oil to coat bottom of the pan. Add a couple of tablespoons of mixture and cook for approx. 3 minutes until bubbles start to appear. Flip and cook for another 2 minutes or until golden brown. Repeat until all mixture is used.
3. Serve with layers of peanut butter and honey greek yoghurt and top with crushed peanuts.
4. For the Peanut butter and honey greek yoghurt: Add all ingredients into a bowl and stir until all combined. The mixture will become thick as it is combined.

This yummy recipe was provided by the amazing Janessa from Bask & Co.