It’s peanut butter and jelly time! For some reason, probably stemming from my childhood, this flavor combo is my all-time favorite (well, S’mores is a close second). But now they are in breakfast form which makes this classic pair even more crave-able. These peanut butter and jelly pancakes rise magnificently, thanks to Silk Almond milk paired with apple cider vinegar and baking soda: your very own science experiment straight out of your kitchen! They are also free of refined sugar, are super fluffy and pillow-y, and because of the added peanut butter, they stick to the roof of your mouth. Aren’t those the requirements for pancakes anyway?? Sign me up!
Peanut Butter and Jelly Pancakes!
(((Because you have to yell it)))
To get that classic sandwich shape, you can use a slice of bread cookie cutter for your pancakes. This is not necessary because it won’t alter the taste but it will make it cuter. And according to some people, cuter food really does equal to better in taste. It does take longer to make, however, so I will leave the choice up to you. If you do choose to go the cute route, simply place the cookie cutter on a heated skillet and spray with olive oil spray, making sure you get the sides of the cutter greased. Place a spoonful of batter inside the cutter and make sure it spreads evenly (you will need your spoon to help you out with this because the batter is thick). Give it a minute before you remove the cookie cutter from the pan but be careful! That baby is HOT.
Oh and those black specks in my peanut butter, did you see those? They’re chia seeds. Once I buy a jar of peanut butter, I immediately open it up and dump chia seeds and flax seed meal into it and stir it up. Why do I do this? Because I’m convinced it adds some sort of healthy goodness to my peanut butter (whatever it might be). This has nothing really to do with the post but I thought I would pass the tip along. The end.Print
Put a fun twist on a childhood classic by turning your sandwiches into these Peanut Butter and Jelly Pancakes!
- 1 1/4 c. Silk Unsweetened Original nondairy milk
- 3 Tbsp. all-natural smooth peanut butter
- 1 tsp. apple cider vinegar
- 1 c. Cara’s Light GF Flour Blend
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. xanthan gum (if you have issues with gums, you can omit)
- pinch of sea salt (if your peanut butter has salt, simply omit)
- Mix together the Silk milk, peanut butter, and vinegar in a medium bowl. If it’s too hard to combine, you can soften up the mixture in the microwave for 30 seconds or until the ingredients easily mix together.
- Dump the remaining ingredients into the bowl and stir until just combined. Your batter should be thick but not too thick where you cannot spoon it out. If you have a runny batter, add a tablespoon of flour until desired consistency.
- Heat up a skillet over medium high heat. Grease with olive oil spray.
- Place a spoonful of batter in the skillet and cook until small bubbles form on top and the sides firm up.(If you want to make the pancakes in the shapes of pieces of bread, see my tip in the post above). Flip over.
- Slather one pancake with peanut butter and the other with jelly and sandwich together for a new way to eat your pancakes.
- Serving Size: 1 PB&J Pancake Sandwich
- Calories: 160
- Sugar: 2.3g
- Sodium: 79mg
- Fat: 9.3g
- Carbohydrates: 15.8g
- Fiber: 1g
- Protein: 3g
Now don’t forget to pour yourself a glass of Silk milk with breakfast so you can wash those pancakes down with a waterfall of unsweetened almond milk. Remember when I said that they stick to the roof of your mouth? You’re gonna thank me that you poured a glass…
This post has been sponsored by Silk. Here at Fork & Beans, we are big fans of Silk nondairy milk and love creating partnerships with products we stand proudly by. Though compensation has been made, all opinions and text are completely my own. You can read more about my sponsors here.