Peanut Butter and Jelly Pancakes

Peanut Butter and Jelly Pancakes

Who doesn’t love peanut butter? Or even better, peanut butter and jelly combo? Typically seen on toasts, but I decided to try a different approach and made peanut butter pancakes and some quick, home-made strawberry jam. The combination turned out great, if I say so myself! It can also be gluten-free, provided that you buy certified  oat flour. These pancakes will make a perfect, slightly indulgent but also quite healthy breakfast. Yummy!

For 1 generous serving:

  • 6 tablespoons of milk
  • 1 egg, white and yolk separately
  • 1 tablespoon of peanut butter
  • a pinch of salt
  • a teaspoon of sugar *
  • a teaspoon of honey *
  • 3 heaping tablespoons of oat flour (gluten-free certified if needed)

* if you plan to serve these pancakes without the jam or any other sweet toppings, consider increasing the amount of sugar and honey.

Whisk the egg white with a pinch of salt and a teaspoon of sugar.

In a separate dish, mix egg yolk with milk, peanut butter, honey and oat flour. Gently stir in the beaten egg white.

Heat up a non-stick pan with a little bit of coconut oil on it. Form pancakes from a tablespoon of batter per each. Fry for a few minutes on each side, until golden. Serve sprinkled with icing sugar, or best – with home-made strawberry jam.

Enjoy! 🙂

Peanut butter pancakes on a frying pan

A pile of peanut butter pancakes on a plate

A pile of peanut butter pancakes with icing sugar

A pile of peanut butter pancakes with strawberry jam on top

Cooked shakshuka in a pan and a loaf of sourdough bread
Shakshuka
Ramekin breakfast - toast with egg, cheese and ham
Ramekin breakfast
Chocolate breakfast quinoa with cherries in a bowl
Chocolate breakfast quinoa

Peanut Butter and Jelly Pancakes

  • Servings: 1
  • Difficulty: easy
  • Rating: ★★★★★
  • Print

A pancake recipe with a PB&J twist

Credit: https://alphes-corner.com

Ingredients

  • 6 tablespoons of milk
  • 1 egg, white and yolk separately
  • 1 tablespoon of peanut butter
  • a pinch of salt
  • a teaspoon of sugar *
  • a teaspoon of honey *
  • 3 heaping tablespoons of oat flour (gluten-free certified if needed)
    • (*) Use more sweeteners if you plan to eat the pancakes without sweet toppings

Directions

  1. Whisk the egg white with a pinch of salt and a teaspoon of sugar.
  2. In a separate dish, mix egg yolk with milk, peanut butter, honey and oat flour. Gently stir in the beaten egg white.
  3. Heat up a non-stick pan with a little bit of coconut oil on it. Form pancakes from a tablespoon of batter per each.
  4. Fry for a few minutes on each side, until golden. Serve sprinkled with icing sugar, or best – with home-made strawberry jam.

22 thoughts on “Peanut Butter and Jelly Pancakes”

  13. In all my life this something I never would have thought to make. My youngest enjoys pancakes so I will have to make these for her on an upcoming weekend and see what she thinks.

    Like

    Reply
  18. Pingback: Ramekin Breakfast – Alphe's Corner
  19. Pingback: 15 Minutes Strawberry Vanilla Jam – Alphe's Corner
  20. Pingback: Shakshuka – Breakfast Alternative for Scrambled Eggs – Alphe's Corner
  21. Pingback: “Zapiekanki” – Oven Baked Baguettes – Alphe's Corner
  22. Pingback: Healthy Banana Pancakes – Alphe's Corner

Share your thoughts

This site uses Akismet to reduce spam. Learn how your comment data is processed.