Peanut Butter Baked Pancake

Preheat your oven to 375°F (190°C).

In a large bowl, whisk together the spelt flour, coconut sugar, baking powder, baking soda, and salt.

In another bowl, mix the eggs, buttermilk or almond milk, peanut butter, melted ghee, and vanilla extract until smooth.

Combine the wet ingredients with the dry ingredients, stirring until just blended.

Grease a cast iron skillet or a round baking dish with a bit of ghee.

Pour the batter into the skillet or dish, smoothing the top with a spatula.

Bake in the preheated oven for 20-25 minutes, or until the pancake is golden brown and a toothpick inserted in the center comes out clean.

Make the Peanut Butter Glaze:

While the pancake is baking, prepare the glaze. In a small bowl, whisk together the peanut butter, maple syrup or honey, and a pinch of salt. Gradually add almond milk or water until you reach a pourable, smooth consistency.

Once the pancake is done, remove it from the oven and let it cool for a few minutes.

Drizzle the peanut butter glaze over the warm pancake, allowing it to spread and drip down the sides.

Slice the pancake and serve it warm, ensuring each piece is covered with the delicious peanut butter glaze.

Garnish with chopped peanuts or a sprinkle of sea salt for added texture and flavor contrast.