I usually prefer to have savory foods for breakfast but it really depends on my mood and what my body wants. These PB&J pancakes are perfectly sweet, fluffy, easy to make and the jam can be made in no time as well. The pancake batter makes about 6 medium sized pancakes, not counting the first 2 because those never turn out good.
For the pancakes:
1 cup flour
4 tbsp white cane sugar
2 tsp cinnamon (optional)
pinch of salt
1 and a half tsp / 7 gr baking powder
1/4 cup plant based milk of your choice
3-4 tbsp of your favorite peanut butter
For the jam:
1/4 cup mixed frozen berries
splash of water (about 1-2 tbsp)
1 tbsp chia seeds
3 tbsp sugar / agave
Instructions:
First mix together your dry ingredients in a mixing bowl (flour, sugar, baking powder, pinch of salt, cinnamon). Then add in the plant based milk of your choice and mix until the flour is nicely incorporated and there are no lumps.
Lightly oil your pan and let it heat up over medium heat. Once it's hot add 3 tablespoons of the batter in the pan to make a pancake. You'll know it's ready to flip when bubbles start to form on the top. Make sure to turn the heat down a bit after the first few pancakes so the pan doesn't get too hot and all of them cook evenly!
In the meantime, you can make the jam. Add your frozen berries to a saucepan, along with the sugar/agave and water. Don't add too much water at once though! When the berries start to defrost you can mash them a bit with the back of your spatula. Finally, add in your chia seeds, stir and set aside until the chia seeds thicken the jam!
When you've used up all of the batter and the pancakes are ready spread some peanut butter evenly on top of each pancake. Place them on top of each other and top with as much of the jam as desired.
Serve warm and enjoy!
Notes:
If you are allergic to peanuts or if you don't like peanut butter, feel free to use any other type of nut butter! Use as much or as little of it as you want!
Did you make this recipe? Tag me on Instagram!
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