Delicately soft pancakes enriched with Manilea smooth peanut butter, gently folded into the batter and finished with a refined drizzle of Manilea Spicy Chocolate (n°8), bringing depth, warmth, and subtle cocoa notes.

Ingredients

(makes approx. 6 pancakes)

• ½ cup rolled oats → 45 g
• ½ cup whole flour (or GF or additional rolled oats) → 60 g
• ½ tsp baking soda → 2–2.5 g
• 2 eggs
• 1 cup almond milk (or any milk of choice) → 240 ml
• 1 tbsp maple syrup → 15 ml
• ¼ tsp salt → 1.5 g
• 1 tbsp coconut oil (melted) → 14 g
• 2 tbsp Manilea smooth peanut butter (n°1)
• Coconut oil, for cooking

Toppings

• Manilea Spicy Chocolate peanut butter (n°8)
• Fresh fruit, crushed nuts, maple syrup or seeds (optional)

Preparation

1. Prepare the batter
   • Blend the oats in a blender to grind them into flour.
   • In a bowl, whisk the eggs with the milk and maple syrup.
   • Add the oat flour, whole flour, baking powder and salt, mix well.
   • Gently fold in Manilea smooth peanut butter (n°1) until smooth.
   • Let the batter rest for 5 minutes.
2. Cook the pancakes
   • Heat a non-stick pan over medium heat with a little coconut oil.
   • Pour the batter to form 6 pancakes (one by one).
   • Cook for 2–3 minutes until bubbles appear, flip, then cook another 1–2 minutes until golden.
3. Serve
   • Stack the pancakes while warm.
   • Drizzle with Manilea Spicy Chocolate (n°8) and let it melt slightly.
   • Add toppings of choice if desired.