Peanut Butter Pancakes with Jelly “Syrup”
I’ve recently become obsessed with peanut butter and jelly sandwiches. Don’t get me wrong… I’ve always liked them. But recently I could eat one every day (read: random pregnancy cravings).
Today, I wanted to make something similar that had no wheat. These are not quite the same as an actual PB&J sandwich. And these pancakes are great, too, because they provide some extra protein.
The problem with these is that they’re ugly. I’m sorry. I’m sure there’s someone out there, with good lighting and an eye for food styling that could make these look really nice. You’ll just have to live with the pictures that I took and trust that you’ll enjoy these, especially if you like a PB&J.
See my notes for age suggestions; makes 5-6 pancakes
- 1 banana
- 1.5-2 tbsp creamy peanut butter (find some with no added sugar, if you can)
- 1/2 tsp baking powder
- 2 eggs
- pre-made jelly (see my NOTE about this below!)
- butter or coconut oil for frying
- Use a blender or food processor to combine the banana and peanut butter.
- In a mixing bowl, combine the banana + PB with the baking powder and eggs. It will be a smooth mixture.
- Since pre-made jelly is too thick to drizzle, you can simply mix in a little water or fruit juice (either by hand or in a blender) to make a syrupy texture.
- Heat the butter or oil on low or medium low heat. If you’re using cast iron, I would suggest low heat. If it’s a non-stick skillet, I think medium-low will be fine.
- Pour the pancake mixture into the hot pan (about 3 inches, or 7.5 cm) works best in my opinion. After 2-3 minutes, you should be able to flip them. Then let them cook another 1 minute.
- Drizzle the jelly on top and voila! PB&J pancakes!
- JELLY: You can find jelly, in a jar, that’s just fruit + fruit juice. If you can find that, get it! Otherwise you’re adding sugar or corn syrup or some other sweetener. (Do not get any jelly that’s been sweetened with honey!)
- HOMEMADE JELLY: I have not personally done this. But I really don’t see how it can go wrong! Use fresh berries (we’ll say strawberries), chop them, then simmer them in fruit juice (I would use apple juice for sweetest and orange juice for a little tartness) for 10 minutes. Then I would purée that mixture. My best guess is to use about 2 tbsp of juice per 1 cup of fresh fruit. It’s better for it to be too thick (you can add more juice easily) than for it to be too runny (you’d have to soften more fruit in order to thicken it). [If I make this — and I intend to do this — I’ll update this post and let you know how it went!]
- Peanut butter and eggs are allergens! If your baby is allergic to peanuts, try another nut butter. Or you can use a seed butter! If your baby can’t have eggs, try a flax egg for this recipe.
- Add a spoonful of coconut flour to thicken up the mixture if you find that it’s too runny.
- I would not mix jelly into the pancake batter. That added sugar will end up causing them to stick to the pan more.
- Make a bigger batch, let them cool, and freeze them for the future.
- These should last in the fridge for a week or so. Warm them in a skillet, the microwave, or the oven. Your baby may even enjoy them cold!