Tim and James say: “Breakfast food doesn’t get much better than pancakes. But it can! Add chocolate chips and peanut butter, and you’ve got something that’s worth serving up at any time of day.”

Serves 2–3

Ingredients

• 185 g (1¼ cups) plain (all-purpose) flour
• 1 tablespoon baking powder
• 3 tablespoons sugar
• ¼ teaspoon salt
• 250 ml (1 cup) milk of your choice
• 1 egg, lightly beaten, or egg substitute
• 60 g (¼ cup) peanut butter, softened, plus extra to serve
• 100 g chocolate chips or cacao nibs, plus extra to serve
• oil of your choice, for frying

Method

Sift the flour and baking powder into a large bowl, then stir in the sugar and salt. Add the milk and egg and whisk gently to combine. Stir in the peanut butter and fold through the chocolate chips.

Warm a little oil in a small frying pan over a medium heat and pour in 60 ml (¼ cup) of batter.

Cook until small bubbles appear on the surface and the edges start to look dry, then flip and cook the other side for about 3 minutes, until both sides are golden brown.

Layer your stack with extra peanut butter, top with chocolate chips and serve immediately.

Tim and James say: “These are so good. In fact, they’re probably one of our favourite treats in the book, which is saying something. If you’ve got a waffle maker, then look no further for your next slow-Sunday-morning brunch.

“You could switch up the peanut butter syrup with coconut salted caramel or salted dark chocolate sauce.”

Serves 2–3

Ingredients

• 300 g (2 cups) plain (all-purpose) flour
• 1 tablespoon baking powder
• 55 g (¼ cup) caster (superfine) sugar
• ¼ teaspoon salt
• 2 eggs or egg substitute
• 500 ml (2 cups) milk of your choice
• 60 ml (¼ cup) coconut oil
• 1 teaspoon natural vanilla extract
• 125 g (½ cup) peanut butter

For the peanut butter syrup

• 145 g (2/3 cup) caster (superfine) sugar
• 90 g (1/3 cup) peanut butter
• ½ teaspoon natural vanilla extract

Optional toppings

• fresh fruit, quick and easy berry chia jam (see below for recipe)

Method

To make the syrup, combine the sugar and 125 ml (½ cup) water in a small saucepan and bring to a full rolling boil. Immediately remove from the heat and stir in the peanut butter and vanilla. Continue stirring until the peanut butter is melted and the syrup is smooth. Set aside to cool and thicken.

Preheat a non-stick waffle iron.

Sift the flour and baking powder into a large bowl and stir through the sugar and salt. In another large bowl, whisk together the eggs, milk, oil, vanilla and peanut butter until smooth. Gently fold the dry ingredients into the egg mixture until just combined.

Cook in the waffle iron and serve warm in a stack, layered with the peanut butter syrup and your choice of other toppings.

Tim and James say: “An American take on an Aussie classic: an ooey-gooey peanut-butter-and-jam centre sandwiched between chocolate-and-coconut-covered sponge.”

Makes 12–15

Ingredients

• 120 g unsalted butter or butter substitute, softened
• 115 g (½ cup) caster (superfine) sugar
• 1 teaspoon natural vanilla extract
• 150 ml milk of your choice
• 2 eggs or egg substitute
• 225 g (1½ cups) self-raising flour
• 30 g (¼ cup) cornflour (cornstarch)
• 200 g desiccated (shredded) coconut
• 60 g (¼ cup) smooth peanut butter, softened
• 60 g (¼ cup) jam of your choice

For the icing

• 375 g (3 cups) icing (confectioners’) sugar
• 40 g (1/3 cup) unsweetened (Dutch) cocoa powder
• 80 ml (1/3 cup) milk of your choice
• 2 tablespoons melted unsalted butter or butter substitute

Method

Preheat the oven to 180°C (350°F) and line a 23 × 13 cm (9 × 5 in) loaf (bar) tin with baking paper.

Whisk together the butter, sugar, vanilla, milk, eggs and a pinch of salt in a large bowl. Add the flour and cornflour and whisk to form a smooth batter. Pour into the prepared tin and bake for about 20 minutes, until a skewer inserted into the centre comes out clean. Cool in the tin for 5 minutes, then turn onto a wire rack to cool completely.

Meanwhile, make the chocolate icing by whisking all the ingredients together with a pinch of salt and ½ tablespoon of hot water. Fill a wide bowl or baking tin with desiccated coconut.

Slice the sponge into 6–8 squares and refrigerate for 15–20 minutes. Then, working one square at a time, dip each sponge in the icing to coat completely, then roll immediately in the desiccated coconut. Place the dipped squares in the freezer for 1–2 hours to firm up.

Remove the sponge squares from the freezer and cut each in half crossways using a large serrated knife.

Carefully spread jam on one cut side and peanut butter on the other. Sandwich the two layers together with jam and peanut butter facing. Store in an airtight container in the refrigerator for up to 5 days.

Tim and James say: “Before we suggest another version of cake-for-breakfast, let’s recap the health benefits of peanut butter. PB contains potassium and protein, which lower the risk of high blood pressure, stroke and heart disease. It’s high in fibre, so it’s good for bowel health, and has magnesium to fortify your bones and muscles. Plus there are all those healthy fats, vitamins and antioxidants. Now, go eat a breakfast muffin – it’s got fruit in it too!”

Makes 8

Ingredients

• 335 g (2 ¼ cups) self-raising flour
• 2 teaspoons ground cinnamon
• 40 g (¼ cup) coconut sugar
• 250 g (9 oz/12/3 cups)
• frozen berries (we used raspberries and blueberries)
• 80 g (2 ¾ oz) unsalted butter or butter substitute, melted and cooled
• 250 ml (1 cup) coconut, rice or maple syrup
• 125 g (½ cup) peanut butter, plus extra to serve
• 250 ml (1 cup) milk of your choice
• 2 eggs, lightly whisked, or egg substitute
• 1 teaspoon natural vanilla extract
• crushed peanuts, to garnish

Method

Preheat the oven to 180°C (350°F). Grease eight holes of a 12-hole standard muffin tin or line with baking paper or cases.

Sift the flour and cinnamon into a large bowl and stir through the coconut sugar, berries and a pinch of salt. In another large bowl, combine the butter, syrup, peanut butter, milk, egg and vanilla, and mix thoroughly. Gently fold the syrup mixture into the flour mixture until just combined, taking care not to overmix. Spoon into the prepared muffin tin.

Bake for 20–25 minutes or until golden brown and a skewer inserted in the centre of a muffin comes out clean. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Serve dolloped with an extra spoonful of peanut butter and a sprinkle of crushed peanuts. Store in an airtight container for 4–5 days.

Tim and James say: “Obviously peanut butter has always been comfortable on the breakfast table, but it really works in this moreish granola. You’ve got two options: keep things nice with mixed fruit, or make it naughty with chocolate chips. Serve granola with your favourite milk or yoghurt and topped with fresh fruit, scatter some over your smoothies or smoothie bowls, or just eat it by the handful.”

Makes 10–12 serves

Ingredients

• 60 ml (¼ cup) coconut oil
• 125 ml (½ cup) brown rice syrup
• 150 g (2¾ cups) coconut chips
• 200 g peanut butter
• 125 g (1 cup) sunflower kernels
• 200 g (2 cups) rolled (porridge) oats
• ½ teaspoon Himalayan salt for chocolate
• 100 g chocolate chips or cacao nibs for mixed fruit
• 125 g (1 cup) raisins
• 100 g (3½ oz) cranberries

Method

Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.

Heat the coconut oil and rice syrup in a small saucepan over a low heat until just melted but not boiling. Stir thoroughly and remove from the heat.

Combine the coconut chips, peanut butter, sunflower kernels, oats and salt in a large bowl. If making mixed fruit granola, add the raisins and cranberries.

Mix thoroughly. Add the melted coconut oil and rice syrup to the bowl and stir until evenly combined.

Spread in a thin, even layer on the prepared tray.

Bake for approximately 8 minutes, until golden brown, then cool completely on the tray. If making the chocolate granola, mix in the chocolate chips.

Store in an airtight container in a cool place for up to 6 weeks.

Tim and James say: “It’s hard to pick the best PB combo, but PB+J must be pretty far up the list. Layer the flavour with yoghurt, PB and a quick and easy berry chia jam (or jelly, for our American friends). If you’re scared of making jam, don’t be put off by this one! It really is so simple, and you’ll love it on your toast, pancakes, waffles and bagels as well.”

Serves 3

Ingredients

• 550 g (1 lb) yoghurt of your choice
• 3 tablespoons peanut butter
• 3 tablespoons quick and easy berry chia jam (below) or other berry jam
• crunchy granola (above) and sliced strawberries, to serve

For the quick and easy berry chia jam

• 750 g (1 lb /5 cups) frozen mixed berries or fruit of your choice
• 45 g (1½ oz/¼ cup) chia seeds
• 2 tablespoons orange juice (from ½ orange)
• 60 ml (2 fl oz/¼ cup) maple syrup or sweetener of choice (optional)

Method

To make the chia jam, combine the berries, chia seeds and orange juice in a medium bowl and stir well. Cover and set aside at room temperature for 1–2 hours, or refrigerate overnight, to thaw.

Use a potato masher, fork or spatula to mash to your desired consistency. Add syrup to taste. Set aside for 20–30 minutes, for the chia seeds to absorb the moisture and expand.

For each parfait, divide about half the yoghurt between serving jars or bowls. Top with layers of peanut butter and jam. Repeat each layer and refrigerate until ready to serve, up to 3 days.

Top with granola and strawberries to serve.