Whole Earth Peanut Butter with Sunflower, Pumpkin & Flax Seeds
Maple syrup (optional)
Mix the flour and baking powder into a large bowl.
Beat the egg and milk into a seperate bowl.
Make a dip in the flour, and pour in the egg mixture. Whisk until thick and smooth.
Gently melt the butter and beat it into the mix.
Finally, stir in half of the blueberries.
Heat a little oil or butter in a frying pan.
Drop a large spoonful of batter into the pan and allow to spread. Make three of four pancakes at a time. Cook for about 3 minutes until you see little bubbles on the surface, then flip and cook for another 2-3 minutes until golden.
Cover with kitchen paper to keep the pancakes warm while you cook up the rest of the batch.
Spread each pancake with peanut butter, and serve with the remaining blueberries and a drizzle of maple syrup.
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