Peanut Butter Cream Cheese

Prep Time: 5 minutes

Make Time: 15 minutes

Serves: approx. 4


2 medium ripe bananas

280g self-raising flour

300ml dairy free drink

100ml Nush plain yog

1 teaspoon vanilla extract

1 tub of Nush almond spread

80g smooth peanut butter

55ml maple syrup

300g fresh or frozen raspberries

Crushed peanuts to garnish

Oil of choice for cooking pancakes (coconut oil is our favourite)


Begin by mashing the bananas in a bowl. Add the flour, milk, yog, and vanilla extract and combine

Heat a large non-stick pan on a medium heat and add a teaspoon of your oil of choice

Once the oil is hot add 2 tablespoons of pancake batter to make 1pancake. Drop from a height as this will help to create a round pancake

Cook for a couple of minutes before carefully flipping over

Repeat with the remaining batter. Add as many pancakes as your pan will fit at once. Place the cooked pancakes under a warm grill to keep them warm whilst
you cook the rest

Meanwhile heat the raspberries in a pan on the hob and allow them to stew

Also combine the almond spread, peanut butter, and maple syrup to a bowl

Once the pancakes are cooked serve on plates. Spread the peanut butter cream
cheese mix on and add the stewed berries on top. Sprinkle over some crushed peanuts and enjoy.