These yummy pancakes make for a delicious weekend breakfast.


  • 1/2 cup wholemeal SR flour

  • 1/2 cup SR flour

  • 2 tbsp caster sugar

  • 1/4 tsp bicarbonate of soda

  • 1 cup milk combined with 1/2 tsp vinegar or lemon juice

  • 1/4 cup BEGA Simply Nuts Smooth Peanut Butter

  • 1 egg

  • 30g melted butter

  • 2 tbsp chia seeds

  • 30g butter, extra, melted for cooking

  • Berries, for serving

  • Vanilla or natural yoghurt, for serving

  • Maple Syrup, for serving


  • 1.

    Whisk together the flours, sugar and bicarbonate of soda in a large bowl. In a separate bowl whisk together milk, BEGA Simply Nuts peanut butter, egg and melted butter until smooth. Pour into flour mixture and just whisk until combined. Stir through the chia.

  • 2.

    Heat a large non-stick frypan over moderate heat then brush with some of the extra butter. Spoon ¼ cup amounts of batter into the pan without crowding. Cook pancakes 2 minutes each side or until golden and puffed. Keep warm. Cook remaining pancakes, brushing pan with butter for each batch.

  • 3.

    Serve with berries, yoghurt and maple syrup.


Exclusive recipe from Bega Simply Nuts Peanut Butter.

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