Peanut Butter and Jelly Pancakes
Try this Peanut Butter and Jelly Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1/2 tsp salt
- 1 t maple syrup
- 2 1/2 tsp baking powder
- 1 t coconut oil
- 1 1/2 cups spelt flour (for a gluten free option use gluten free flour and add another flax egg)
- 1 1/4 cups almond milk
- 1/3 uppeanut butter (or nut butter of choice)
- 1 flax egg (real eggs work too)
- jam of your choice.â (i used my homemade cranberry
- Carbohydrate 13.3843116468254 g
- Cholesterol 14.2916666500978 mg
- Fat 3.30603457968818 g
- Fiber 0.00883333333333333 g
- Protein 9.28812915295592 g
- Saturated Fat 2.08155062273006 g
- Serving Size 1 1 recipe (281g)
- Sodium 245.780291231734 mg
- Sugar 13.3754783134921 g
- Trans Fat 0.153171666480267 g
- Calories 120 calories
In a large bowl, mix all the dry ingredients.In a small bowl combine the wet.You may need to heat up the peanut butter if you keep it in the fridge like I do.Add wet to dry and mix until smooth.Heat a medium or large skillet pan and scoop out ¼ cup servings of batter.Flip when you see it start to bubble.Remove, add jam and eat.
