Ingredients

• 120g Brown rice flour
• 5g baking powder (we used a gluten free and aluminum free one)
• 25g coconut sugar
• 15g coconut flour
• 1/3 cup full fat coconut cream
• 1 cup oat milk (or nut milk)
• 80g Mayver’s Smooth Peanut Butter
• 1 Tbsp maca root powder (optional)
• 1 small, ripe, banana, mashed
• ½ tsp pure vanilla extract
• Coconut oil, for cooking

Method

1. Sift all dry ingredients into a large bowl (except the coconut sugar; just pour this straight into the bowl), and mix until uniform.
2. In a separate bowl add coconut cream, oat milk, vanilla, banana and peanut butter. Use a whisk to mix until smooth.
3. Pour the wet ingredients into the dry mix bowl, and mix together until even. Leave to sit for 5 minutes.
4. Heat a copper based/cast iron frypan, and add 1 tsp coconut oil. When hot, turn the heat down to low. Pour batter into the pan (using a ¼ cup measurement) and cook for around 4 minutes, or until bubbles form.
5. Flip pancakes and cook a further 2 minutes, or until golden brown. Repeat with remaining batter.
6. To finish- dress with fresh strawberries (dipped in Mayver’s Peanut Cacao spread for extra effect), coconut cream, shaved chocolate and maple syrup.

This amazing gluten-free and vegan recipe is from the lovely @panaceas_pantry ladies!