- 1/2 cup wholemeal SR flour
- 1/2 cup SR flour
- 2 tablespoons caster sugar
- 1/4 teaspoon bicarbonate of soda
- 1 cup milk combined with 1/2 teaspoon vinegar or lemon juice
- 1/4 The Good Nut Natural Peanut Butter Smooth
- 1 egg
- 30g melted butter
- 2 tablespoons chia seeds
- 30g butter, extra, melted for cooking
- Berries, for serving
- Vanilla or natural yoghurt, for serving
- Maple syrup, for serving
| - WHISK together the flours, sugar and bicarbonate of soda in a large bowl. In a separate bowl whisk together milk, peanut butter, egg and melted butter until smooth. Pour into flour mixture and whisk until just combined. Stir through the chia
- HEAT a large non-stick frypan over moderate heat then brush with some of the extra butter. Spoon 1/4 cup amounts of batter into the pan without crowding
- COOK pancakes 2 minutes each side or until golden and puffed. Keep warm. Cook remaining pancakes, brushing pan with butter for each batch
- SERVE with berries, yoghurt and maple syrup
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