Peanut Butter & Jelly Pancakes
User Reviews
5
Peanut Butter & Jelly Pancakes
Description
The recipe starts by heating almond milk and peanut butter together to soften and blend before mixing with egg. Dry ingredients including almond flour, brown rice flour, and baking powder are combined, then added to the wet mixture. Jelly is stirred into the batter, distributing flavor and slight sweetness internally.
Pancakes are cooked on a lightly oiled skillet over medium heat, cooked until edges firm up and bubbles form on top, then flipped to finish. The use of almond and rice flours contributes to a nutty, slightly dense texture, balanced by the moisture from peanut butter and jelly. These pancakes can be served with extra jelly or jam on top if desired. The method requires only skillet cooking and simple mixing steps suitable for home cooks seeking a peanut butter and jelly twist.
Ingredients
- 1 large egg
- 1 cup almond milk unsweetened
- 4 Tbsp peanut butter I used chunky, unsalted unsweetened creamy
- ½ cup almond flour
- 2/3 cup brown rice flour
- 1 tsp baking powder
- 2 Tbsp jelly + more for serving, or jam, your favorite
Instructions
- In a small saucepan, add the milk and peanut butter. Heat over medium and stir just until the peanut butter is somewhat combined and is no longer a big hunk. This should take but a few seconds. Allow this mixture to cool slightly.
- In a mixing bowl, whisk together the egg and the milk/peanut butter mixture.
- In a separate bowl, stir together the almond meal, brown rice flour and baking powder.
- Pour the flour mixture into the wet mixture and stir until combined.
- Add the jelly and mix into the batter.
- In a large skillet, add just enough oil to coat the bottom and heat to medium.
- Once the skillet is all the way hot, measure a scant ¼ cup of batter and pour it carefully into the pan.
- The batter will spread and sizzle around the edges. This is normal. Allow pancake to cook until little air bubbles rise to the top and the sides firm up.
- Flip to the other side and continue cooking another minute or so, until pancake is cooked all the way through.
- Repeat with remaining batter (I make 2 pancakes at a time on a 12” skillet)
User Reviews
Overall Rating
5
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