Who doesn't love peanut butter? Peanut butter is a classic American staple food.
From PBJ to peanut butter cream pies, peanut butter is one of the most versatile baking foods. But, no two peanut butter brands are the same. And thanks to the IDEA blog fest, I established a friendly relationship with those "down under" folks from Pic's Peanut Butter. 
Pic's Peanut Butter roots lay in the lovely land of New Zealand, a place that forever affected my mind, heart and soul. For those of you who don't know, I have lived abroad four times. I moved to Australia in 2005 to study abroad. And though the beaches were my playground, the mountains of New Zealand were my sanctuary.
It's a magical place with vast landscapes, unadulterated by development and industrialization. New Zealand is a place that proves heaven on earth exists. 
And that is exactly how I feel about Pic's Peanut Butter.
But what makes Pic's different than the rest? Located in Nelson, New Zealand, Pic's uses hi-oleic nuts from Australia, one of the purest and highest quality peanuts around. Hi oleic nuts feature an enhanced nutritional value of polyunsaturate oils, antioxidants and resveratrol, a biologically important stilbenoid. The Australian nuts contain a higher content of oleic acid compared to regular nuts (a 75% : 55% ratio). Pic's peanut butter is nutritionally special. Discover more at this Pic's blog post that identifies the lovely benefits of Pic's. 
Life, and apparently Pic's peanuts, are full of fun surprises. For me, I enjoy Pic's straight out of the jar. Spoon and jar. That's all I need, but sometimes I also require pancakes to fuel my long days as a trainer and a coach.
These pancakes balance the macronutrients of healthy carbohydrates, protein and fat as well as fiber! Thanks to Pic's, this dairy-free recipe is quick, easy and eager to please your brunch guests. I concocted this to balance all three favors; however, if you prefer more of one ingredient, you'll have to adjust the recipe slightly. Let your creativity and intuitive juices guide your palate. The hardest part of this pancake journey is whether or not to use crunchy or smooth. And don't worry if someone has a peanut allergy, swap PB for Pic's almond or cashew butter.
Vegan Chocolate Peanut Butter Banana Oatmeal Pancakes using Pics Peanut Butter
Cook Time: 30 minutes Makes: 15 pancakes Ingredients: 1 flax egg (mix 1 tbsp flax meal + 3 tbsp water) 1 3/4 cup rolled oats 1 banana 1.5 cup non-dairy milk (almond) 1/4 cup Pic's Peanut Butter 2 tbsp maple syrup 1 tsp vanilla 1 tbsp baking powder 1 tsp baking soda 1/8 tsp cinnamon pinch of salt + cinnamon 2-3 tbsp chocolate, either chips or cut from a bar Directions: Place all of the ingredients, except for the chocolate, into a blender. Blend until smooth. Next, stir in the chocolate chips. Heat a non-stick skillet, using either cooking spray, coconut oil or vegan butter for cooking. Once hot, use a ladle and pour the batter onto the skillet in a clockwise manner. Allow the pancake to cook and once bubbles form on top, use a spatula to flip the pancake and cook until the pancake slides a bit on the skillet. The following pancakes cook quicker because the skillet is hot. Reapply spray / oil / or butter and repeat the series. Have you tried these pancakes? Let us know! Let's Connect & Save All MBSF vegan recipes on your Yummly recipe box below!
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AuthorElizabeth Rae Kovar M.A. is Author of her memoir, Finding Om and is a Fitness Trainer, Yogi, Reiki Master, Presenter and Lover of Life. To view her portfolio please visit www.elizabethkovar.com 
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