Peanut Butter and Jelly Pancakes

Peanut Butter and Jelly Pancakes - Guilt-free low calorie peanut butter pancakes - National PB & J Day - Gourmet Peanut Butter and Jelly
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Peanut Butter and Jelly Pancakes

Peanut Butter and Jelly Pancakes - Guilt-free low calorie peanut butter pancakes - National PB & J Day - Gourmet Peanut Butter and Jelly

Today is National Peanut Butter and Jelly Day! I am absolutely obsessed with anything PB & J, especially when it’s done with a little more of a grown-up taste. I decided for breakfast this morning to make these vegan Peanut Butter and Jelly pancakes! The vegan Peanut Butter pancakes have an all-fruit preserves filling, with a natural fruit-infused maple syrup topping! This is PB & J on a whole new, gourmet level!

 

Ingredients for Pancakes:

Makes 6

  • 1 1/2 cups white whole wheat flour
  • 1/3 cup natural creamy peanut butter
  • 3/4 cup unsweetened almond milk
  • 1 ripe mashed bananas (or 1/4 cup maple syrup)
  • 1/4 cup avocado or coconut oil
  • 1/2 tsp baking powder
  • pinch of salt

Ingredients for syrup:

  • 1/4 cup preserves
  • 1/3 cup Maple syrup

 

Instructions:

  1. Mix your almond milk, mashed banana, and oil together.
  2. Then, add in the rest of your ingredients, combine well.
  3. Cook on stove top on each side till golden brown.
  4. To make your syrup, mix your preserves and maple syrup together.
  5. Top your pancakes with peanut butter and your “jelly” syrup.

Peanut Butter and Jelly Pancakes - Guilt-free low calorie peanut butter pancakes - National PB & J Day - Gourmet Peanut Butter and Jelly  Peanut Butter and Jelly Pancakes - Guilt-free low calorie peanut butter pancakes - National PB & J Day - Gourmet Peanut Butter and Jelly  Peanut Butter and Jelly Pancakes - Guilt-free low calorie peanut butter pancakes - National PB & J Day - Gourmet Peanut Butter and Jelly  Peanut Butter and Jelly Pancakes - Guilt-free low calorie peanut butter pancakes - National PB & J Day - Gourmet Peanut Butter and Jelly

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