At first blush (much like the soft rosy hue at the center of these pancakes), this recipe comes across as mildly fussy, but it comes together pretty quickly, especially if you use the overnight method. And it’s worth it cuz you end up with a pretty little center of pink in your pancakes.
Coming in at Number 13 on 29 Ways to Honor the Glory of Peanut Butter and Jelly, featuring The Roasted Root’s gluten-free pancakes.
Vegan Peanut Butter, Jelly and Banana Pancakes
- Prep Time: 15
- Total Time: 45
Description
The nutty-sweet combination of peanut butter and jelly is a no-brainer for breakfast. Bring them together in these pretty pancakes.
Ingredients
Scale
- 1 cup non-dairy milk
- 1+ cup water
- 1 tbsp. flaxseed meal
- 1/2 cup smooth or crunchy natural peanut butter
- 1 overripe banana
- 1 tsp. vanilla extract
- 1 tsp. peanut butter extract, optional
- 1 3/4 cup gluten-free mix (I use Bob’s Red Mill’s brand)
- 3/4 tsp. xanthan gum
- 1 tsp. baking powder
- 3/4 tsp. baking soda
- 4 dates, soaked and drained
- 3/4 cup fruit-sweetened strawberry preserves
Instructions
Step one
- In a blender, combine all of the ingredients except the peanut butter extract and the strawberry preserves and process until very smooth. Pour about 2/3 of the batter into an air-tight container and stir in the peanut butter extract, if using. Seal and place in the refrigerator.
Step two
- Add the strawberry preserves to the blender and process until very smooth. Pour batter into another air-tight container, seal and place in the refrigerator.
Step three
- In the morning, warm your plates in a 200F oven. Get the griddle or pan heating.
- Pour the batters into separate bowls and add water if needed. The strawberry batter gets especially thick. When the griddle is hot, lightly spritz it with oil and drop about a 1/4 cup of peanut butter batter onto the surface. Swirl it a bit to enlarge it, then drop a heaping tablespoonful of strawberry batter into the center and gently swirl it a bit. Repeat this process – turning pancakes after a few minutes and browning on the other side -until all of the pancakes are cooked.
- Keep pancakes warm in the oven until ready to serve.
- Garnish with sliced strawberries, chopped peanuts and – – peanut butter.
Nutrition
- Serving Size: 6
- Calories: 343
- Sugar: 35
- Sodium: 209
- Fat: 14
- Saturated Fat: 4
- Unsaturated Fat: 9
- Trans Fat: 0
- Carbohydrates: 52
- Protein: 7
- Cholesterol: 2
Hopped on over to here from Honk If Your Vegan. Friend, this recipe is just too incredible. I can’t cook, so baking is out the door for me as well. But I’m definitely gonna share this recipe with my friends, cuz it looks wickedly GOOD! Oooh la la! Hear-hear for gluten-free!
Hey there! Thanks for taking the time to visit and comment. I love Celeste and her blog. I’m just dipping my toes into the gluten-free world, but so far, so good :-)!
I think these would be a very popular item on your pancake stall. I’m at the front of the queue with an empty plate and hope in my heart.
Ah, yes! My pancakes & waffle stand!
For you, Lorna, they’re always “on the house!”
🙂
These look amazing. And peanut butter extract?? I didn’t even know there was such a thing. I’m now going to have to seek it out!
Sal, I got it from King Arthur Flour Company. I had to have it when I saw it in their catalogue!
Very appetizing lovely looking pancakes,….so special too, Anne. Waw, even! You are a really vegan talented chef,….with your creative tasty recipes! MMMMMM,….
I guess I’d better buy myself one of those big white chef hats ;-)! Thanks, Sophie!
Yes, yes, like a true chef!
Hmm one can never go wrong with PB&J. Looks and sounds lovely 🙂
I agree with you – bring on the PB & J!!
I’ve never seen anything like it! How fun! Also I love the Poppy cup in the background 😀
Ha! Yes, perfect mug for you! I love the colors.
I have one similar to that 😀
You actually made “jelly” pancakes. I figured you’d just swirl some in or top them with some! Creative girl you are 🙂
Like a mad scientist… I realize that it’s a bit of a production for breakfast, but for MoFo I had to!
This is such a great idea! I’m definitely tucking it away for my next brunch.
Peanut butter extract is new to me, I’ll have to see if I can hunt some down.
i am one of those peeps who doesnt like the bob’s gf mix. doesnt it taste to chikpea-y in a sweet recipe? i have tried making regular yeast bread with it and couldnt take the taste. i have to give it another go with all these flavors. 🙂
I didn’t detect a chickpea taste in these – but I totally understand what you’re talking about.
Pingback: Vegan MoFo Day 23 – Frozen Buckwheat Treat (GF) | Buchweizen-Süßigkeit | VGNGF*
I’ll take two stacks please 😉 Like the new look – very professional looking!
Thanks, Steve! I’m sorry that you’re receiving updates of old posts – – just one of those glitches that comes with a new site!
Well it’s never bad to have pancakes! Thanks!