Ingredients

1 cup flour

1 tsp salt

1½ tsp baking powder

1½ tsp baking soda

2 tbsp chia seeds (optional)

2 ripe bananas, mashed

1 cup raspberries, mashed

1 cup soy milk

2 tbsp apple cider vinegar

1 tsp vanilla essence

2 tbsp Mayvers Smooth Peanut Butter

Method

1. Combine soy milk, apple cider vinegar and vanilla essence and set aside for 5-10 minutes to curdle.
2. In a mixing bowl, mix all dry ingredients together.
3. Add all wet ingredients to the dry ingredients and fold to create a thick batter
4. Use a non-stick pan to fry each pancake, approximately ⅒ of the batter for each pancake.
5. Gently flip each pancake when bubbles arise on the surface.
6. Serve your pancake stack with Mayvers Smooth Peanut Butter, coconut yoghurt and fruit of choice.

Yummy recipe by @planted_jo