Vegan Peanut Butter & Jelly Pancakes {gf,v,rsf}

Brought right back to my childhood with these fluffy peanut butter & jelly pancakes! No need to have a boring breakfast, these pancakes are here to save the day. Besides their delicious flavor, they also require minimal ingredients. This recipe features simple, nutrient dense ingredients, such as gluten free flour, flaxseed meal, all natural peanut butter, pure maple syrup, collagen, unsweetened nut milk, and my simple homemade jam. There is seriously nothing better! The recipe makes a small batch, so you might need to double it a few times for the whole family; they’re gonna want to go back from thirds, I promise! They are gluten free, vegan, dairy free, refined sugar free.

 


 

RECIPE

Prep time: 5 minutes (15 minutes if making jam)

Cook time: 10 minutes

Serving size: 5 mini pancakes


INGREDIENTS

3/4c + 1tbs gf flour

3/4c + 2tbs nut milk

1tbs vanilla collagen or protein

2tbs peanut butter

1/2tbs baking powder

1tbs flaxseed meal

1tbs pure maple syrup

flakey sea salt

2tbs my homemade chia jam (or store bought)


METHOD

1. If you’re choosing to make my homemade jam inside of a store bought jam for this recipe, start by following this recipe for my homemade jam.

2. Next preheat mini pancake maker or a skillet.

3. In a medium bowl, add all pancake batter ingredients, besides the jam. Mix until we’ll combined and not too thick or runny.

4. Next fold in the homemade jam and gently swirl around a little in the batter. Don’t swirl too much because we don’t want it to turn blue.

5. Spray your mini waffle maker or skillet with coconut oil and transfer batter over. add a little more jam on top, do a tiny swirl, and let cook.

6. Repeat until batter is all used up.

7. Once all the pancakes are done, time to plate & add your fave toppings!

 

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