Recipes by Marcia Frost

Plaintain Pancakes with Peanut Butter Honey Topping


The box of unique flours and grains from Pereg Naturals seems endless, and I'm definitely not complaining.

I know my daughter has inherited my love of creating recipes and cooking, so I asked her to check out some products for me this month and she was happy to oblige.

We started with breakfast. She decided to use the Pereg Plaintain flour to make pancakes, but she didn't stop there.

She also took out a bottle of Comvita Manuka Honey I had received from that company and, with some PB2, made a tasty topping.

I hope you enjoy these as much as we did.

INGREDIENTS

1-3/4 cups Pereg Plaintain Flour
2 teaspoons baking powder
1/2 teaspoon sea salt
5 teaspoons Comvita Manuka Honey
1 cup unsweetened cashew milk (or milk of your choice)
1 egg

For Topping:
1/4 cup Comvita Manuka Honey
2-1/2 tablesppons water
2 tablesppons PB2 (we prefer the chocolate PB2)
1/2 teaspoon cornstarch

(See below for complete directions)

  • Mix

    INGREDIENTS
    together in large bowl until well-blended.

  • Spray griddle or large pan with cooking spray or use a dab of butter.

  • Turn temperature on pan to medium heat.

  • Drop pancake mixture into pan to the size you desire.

  • Turn pancakes when they begin to brown. Cook another minute on second side

  • For syrup topping:
    Microwave honey and water for 30 seconds.
    Blend in corn starch and PB2.

  • Note: If you prefer more of a peanut butter flavor, add more PB2 and less cornstarch. You can also put in less water for a thicker topping.

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