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Peanut Butter & Jelly Pancakes
5 from 138 votes

Peanut Butter & Jelly Pancakes

Peanut Butter & Jelly Pancakes combine almond milk, peanut butter, and brown rice and almond flours to create a batter enriched with jelly for subtle sweetness and moisture. Cooked on a skillet until golden and fluffy, these pancakes offer a nutty flavor with jelly mixed into the batter rather than just as a topping. They provide a comforting breakfast option with familiar flavors incorporated throughout the pancakes.

Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings: 13 small pancakes
Course: Breakfast
Cuisine: American

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

    Cup of Yum
  1. 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.
  2. In a mixing bowl, whisk together the egg and the milk/peanut butter mixture.
  3. In a separate bowl, stir together the almond meal, brown rice flour and baking powder.
  4. Pour the flour mixture into the wet mixture and stir until combined.
  5. Add the jelly and mix into the batter.
  6. In a large skillet, add just enough oil to coat the bottom and heat to medium.
  7. Once the skillet is all the way hot, measure a scant ¼ cup of batter and pour it carefully into the pan.
  8. 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.
  9. Flip to the other side and continue cooking another minute or so, until pancake is cooked all the way through.
  10. Repeat with remaining batter (I make 2 pancakes at a time on a 12” skillet)