If you like peanut butter and jelly, you will love these peanut butter and jelly pancakes. They are so fun to do and are the delight for breakfast on perfect weekend or even dessert. They are made with homemade raspberry chia jam, with real peanut butter, and are also vegan!
As a vegan, I am always looking for fun meals and contained in proteins. These peanut and jelly pancakes combine the softness of the fruit and maple syrup as well as the proteins and nutrients of chia seeds and peanut butter to create perfect breakfast!
What you will need
Raspberry chia jam ingredients
The homemade raspberry chia jam is super easy to do, but if you don’t want to fill from zero, you can use your favorite jelly bought in store!
- raspberry– You can use fresh or frozen raspberries.
- maple syrup
- vanilla– I like to use vanilla in this for a little additional flavor.
- Chia seeds– Chia seeds will make jam a thicker texture. If you don’t have chia seeds, you can leave them aside and freeze your jam discs longer.
Peanut pancake ingredients
- flour– I like to use whole wheat flour but the all -use flour will do the trick if you have it at hand. Do not hesitate to exchange for gluten -free flour to make these gluten gluten gluten.
- peanut butter– Use your favorite nut butter here.
- sugar– I used coconut sugar but you can use your favorite sugar.
- chemical– This helps pancakes to increase.
- milk without dairy– All milk without dairy products will do very well.
- coconut oil– I used founded coconut oil which lends a beautiful flavor.
How to make pancakes with peanut butter and jelly
Raspberry filling directions
- To create your filling of raspberry jelly, Start by crushing Your raspberries with a potato pestle or a fork.
- Add them to a saucepan with the maple syrup, and vanilla and Cook over medium heat for 5-7 minutes.
- Withdraw The heat puree raspberries and add them to a pot. Stir in chia seeds.
- Refrigerate Chia jam for 3-4 hours, until the jam thickened.
- Cover a baking sheet with parchment paper and Create about 5 dollars of jam.
- Spread the jam in flat discs (see photos). SO freeze them For about an hour.
Standards of peanut pancakes
- To create the pancake dough, Combine all pancake ingredients In a large bowl.
- To create pancakes PB & J in plush, Add 1-2 tablespoons of dough to a saucepan over low heat and use a spoon to spread in a thin pancake.
- Add the frozen raspberry jam Fill on the pancake.
- SO Add a few other tablespoons of dough On the jam and use a spoon to make sure that the raspberry filling is completely covered with dough.
* Note: It helps if you make these pancakes Damn and cook over low heat To make sure they cook throughout.
- Cook the pancake until the bottom has cooked throughout and *thoroughly* return.
- Stack all your pancakes And garnish them with more raspberry chia garnish or fresh raspberries and maple syrup😋
Tips and tips
- Since these pancakes are filled with a layer of raspberry jam, it is important to Keep your pancakes quite thin. You will also want to cook it at low temperature for a longer period than you would do a normal pancake to make sure that everything is cooked and that the jam becomes pleasant and hot.
- Use a stickless saucepan For these pancakes and coat the pan with a little oil spray so that they are easier to turn.
- I used raspberries but you can Use any bay you want In the jam! Try it with strawberries or blueberries or even a mixture of everyone and it would always be delicious.
- If you don’t have chia seeds on hand, you can leave them aside. Chia seeds will help make jam a thicker texture, so you will have to freeze the jam discs a little longer.
- Do not hesitate to use All nut butter That you like if you don’t want to use peanut butter!
If you do not end up eating all of this, you can store them in an airtight container in the refrigerator up to 5 days. When you are ready to warm them up, put them in a saucepan for a few minutes until they are heated. You can also freeze your pancakes and defrost them when you are ready to use them.
The key to making fluffy pancakes is not to mix your dough too much. Once you have added all your ingredients, mix them only until they are combined.
You can absolutely make your pancakes without gluten! Instead of whole wheat flour, you can use your favorite gluten -free cooking flour. Keep in mind that the use of gluten -free flour will result in a less soft pancake.
Video
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Peanut butter and jelly pancake recipe
These peanut and jelly pancakes are made with real peanut butter and homemade raspberry jam. They are vegans and so fun to do.
Ingredients
Pancake ingredients
- ½ cup flour
- ¼ cup peanut butter
- 1 tablespoon sugar
- ½ tablespoon chemical
- ¾ cup milk without dairy
- 1 tablespoon coconut oil
Raspberry chia filling ingredients
- 1 ½ cups raspberry Fresh or frozen
- 1 tablespoon maple syrup
- ½ teaspoon vanilla
- 1 ½ tablespoon Chia seeds
- If you don’t want to fill from zero, you can also use the jelly purchased in stores
Instructions
Filling of raspberries
-
To create your filling of raspberry jelly, start by crushing your raspberries with a potato pestle or a fork.
-
Add them in a saucepan with the maple syrup, and vanilla and cook over medium heat for 5-7 minutes.
-
Remove the puree raspberries from the fire and add them to a pot. Incorporate the chia seeds.
-
Refrigerate the chia jam for 3-4 hours, until the jam thickened.
-
Cover a baking sheet with parchment paper and create about 5 dollars of jam.
-
Spread the jam in flat discs (see photos).
-
Then freeze them for about an hour.
Crepes
-
To create the pancake dough, combine all the pancake ingredients in a large bowl.
-
To create the PB & J plush pancakes, add 1-2 tablespoons of dough to a saucepan over low heat and use a spoon to spread in a thin pancake.
-
Add the frozen raspberry jam filling on top of the pancake.
-
Then add a few other tablespoons of dough to the jam and use a spoon to make sure that the raspberry filling is completely covered with dough.
-
* Note: this helps if you make these pancakes thin and cook over low heat to make sure they cook throughout. Cook the pancake until the bottom cooked all along and * carefully * return.
-
Stack all your pancakes and garnish them with more raspberry chia or fresh raspberry and maple syrup.
Nutrition
Calories: 215kcalCarbohydrates: 24gProtein: 7gFat: 12gSaturated fats: 4gPolyunsaturated fat: 3gMonounsaturated fat: 4gTrans-fat: 1gSodium: 206MGPotassium: 256MGFiber: 6gSugar: 9gVitamin A: 154IUVitamin C: 12MGCalcium: 166MGIron: 2MG
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