PB&J Buckwheat pancakes

Ingredients

240 ml plant based milk
1 tsp lemon juice
1 tblsp coconut oil, melted
1 tsp vanilla extract
80g buckwheat flour (or alternative to suit taste)
1/2 tsp baking powder
1/2 tsp cinnamon

Toppings

1 cup strawberry jam
1/4 cup PeaNOT butter

Method

1. In a small bowl, combine the milk and lemon juice and leave to rest for 5 minutes. Whisk in the melted coconut oil and vanilla extract

2. Comine all dry ingredients in a mixing bowl

3. Add the milk mixture to the dry ingredients and whisk to combine

4. Heat oil in large skillet and add about 1/3 cup of batter into the pan, swirling the mixture around so it coats the pan evenly. Cook for a few minutes until bubbles form on the surface and use a spatula to flip over and cook the second side

5. Repeat to use all the batter, whisking the batter between each one

6. Fill the crepes with the strawberry jam and drizzle with PeaNOT butter (slightly melted so it drizzles nicely)

Credit for recipe and images to @fruityemz