Our Sweet and Salty peanuts are hugely versatile. They can be used as a topper on your favourite cheesecake or banoffee pie, added to cookie and flapjack recipes or eaten as a snack on their own!
We treated the boys this weekend to some Sweet and Salty pancakes topped with banana for that extra protein kick. To keep the recipe vegan we used an almond milk from Innocent as an alternative to dairy and they tasted great.
Please do share any photos of your creations, we promise free snacks!!
For the Pancakes
- 220g of plain flour
- 680ml of almond milk, maybe more to loosen
- 1/2 tsp salt
- 5 tbsp of vegetable oil, plus extra to cook the pancakes
For the filling
- Real Handful Sweet and Salty Peanuts
- Peanut Butter or Nutella
- Add the flour and salt to a mixing bowl and make a well in the centre. Gradually pour in the almond milk, whisking as you go until you get a smooth batter
- Add the oil and whisk until smooth and combined
- Heat a tiny dash of oil in a non-stick pan. Once hot, add a fine coating of the batter to the bottom and tilt the pan so it spreads out into a nice circle
- Let the batter firm up a little – when the softness goes, pop a spatula under an edge to see how its coming along underneath. Once golden on the underside, flip it.
- Keep cooking until the underside is also golden. This side wont need as long as the first!
- Fill with peanut butter and crushed banana, top with sweet and salty peanuts.