Peanut Butter & Jelly Pancakes (Gluten Free)
If you’re on the hunt for a breakfast that combines nostalgia with a nutritious twist, look no further than these delightful Peanut Butter & Jelly Pancakes (Gluten Free). Imagine waking up to the sweet aroma of pancakes sizzling on the griddle, infused with the comforting flavors of creamy peanut butter and your favorite jam. This recipe is not only a treat for your taste buds but also accommodates gluten-free diets, making it perfect for everyone at the table. Let’s dive into this delicious recipe that’s sure to become a family favorite!
Why This Peanut Butter & Jelly Pancakes (Gluten Free) Stands Out
These Peanut Butter & Jelly Pancakes (Gluten Free) are a wholesome twist on a classic breakfast. By using almond flour and brown rice flour, this recipe delivers a tender, fluffy texture without gluten. The combination of nutty peanut butter and sweet jelly creates a flavor profile that is both satisfying and indulgent. Plus, it’s quick and easy to whip up, making it a great option for busy mornings or leisurely weekend brunches.
What to Buy
- 1 large egg: This binds the ingredients together and adds richness.
- 1 cup unsweetened almond milk: A dairy-free alternative that keeps the pancakes moist.
- 4 Tbsp unsalted creamy peanut butter: Adds a rich, nutty flavor. Chunky peanut butter can add a delightful texture.
- 1 cup almond flour: A gluten-free flour that provides a tender crumb.
- 2/3 cup brown rice flour: Adds structure and a slight nuttiness to the pancakes.
- 1 tsp baking powder: Helps the pancakes rise and become fluffy.
- 2 Tbsp your favorite jelly or jam: Sweetens the pancakes and gives them that classic PB&J flavor.
- More jelly for serving: Because you can never have enough!
Recommended Tools
- Mixing bowls: For combining the ingredients effortlessly.
- Whisk: To mix the wet and dry ingredients thoroughly.
- Non-stick skillet or griddle: Ensures even cooking and easy flipping.
- Spatula: For flipping the pancakes with ease.
Peanut Butter & Jelly Pancakes (Gluten Free) Cooking Guide
Step 1: Gather Your Ingredients
Start by assembling all your ingredients on the counter. This makes the cooking process smooth and enjoyable.
Step 2: Mix the Wet Ingredients
In a large mixing bowl, whisk together the large egg, unsweetened almond milk, and creamy peanut butter until smooth and well combined.
Step 3: Combine the Dry Ingredients
In another bowl, mix the almond flour, brown rice flour, and baking powder. Make sure there are no clumps, as this will ensure even baking.
Step 4: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture. Stir just until combined. Be careful not to overmix; a few lumps are perfectly fine.
Step 5: Add the Jelly
Fold in the 2 tablespoons of your favorite jelly or jam. This will give the pancakes a delightful sweetness and flavor throughout.
Step 6: Preheat Your Skillet
Heat a non-stick skillet or griddle over medium heat. Ensure it’s hot before adding the batter.
Step 7: Cook the Pancakes
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 2-3 minutes until golden brown.
Step 8: Serve and Enjoy!
Serve the pancakes warm, drizzled with additional jelly or jam and a dollop of extra peanut butter if desired. Enjoy your scrumptious Peanut Butter & Jelly Pancakes (Gluten Free) with fresh fruit or a drizzle of maple syrup for an extra touch.
Fit It to Your Goals
- Protein Boost: Add a scoop of your favorite protein powder to the batter for an extra protein punch.
- Lower Sugar Option: Use a sugar-free jelly or jam to reduce sugar content.
- Nut-Free Alternative: Substitute peanut butter with sunflower seed butter for a nut-free version.
- Vegan Version: Replace the egg with a flax egg (1 tbsp ground flaxseed + 2.5 tbsp water) and use a plant-based yogurt to replace the milk.
Notes from the Test Kitchen
We found that letting the batter rest for a few minutes before cooking helps the pancakes become fluffier. Additionally, if your batter is too thick, you can add a splash more almond milk to reach your desired consistency. These pancakes also freeze well. Simply place layers of parchment paper between them and store in an airtight container!
Save It for Later
These Peanut Butter & Jelly Pancakes (Gluten Free) are perfect for meal prep! Make a big batch and store them in the fridge for up to 5 days or freeze them for up to a month. Just reheat in the toaster or microwave for a quick breakfast on busy days.
Frequently Asked Questions
Can I use a different type of flour?
Absolutely! You can substitute almond flour and brown rice flour with other gluten-free flours like oat flour or a gluten-free all-purpose blend, though the texture might vary slightly.
What can I use instead of peanut butter?
If you’re looking for alternatives, sunbutter (sunflower seed butter) or almond butter work wonderfully and provide a similar creamy texture and flavor.
How do I store leftover pancakes?
Store leftover pancakes in an airtight container in the fridge for up to 5 days. For longer storage, freeze them with parchment paper between layers to prevent sticking.
Can I make these pancakes vegan?
Yes! You can make them vegan by using a flax egg instead of a regular egg and substituting almond milk with any plant-based milk.
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Bring It Home
These Peanut Butter & Jelly Pancakes (Gluten Free) are not just a breakfast; they’re a delightful celebration of flavors that remind us of childhood while catering to modern dietary needs. Whether you’re cooking for yourself or a group, this recipe is sure to please everyone at the table. So, grab your ingredients and let’s make mornings a little sweeter with these delicious pancakes!
Peanut Butter & Jelly Pancakes (Gluten Free)
Ingredients
Equipment
Method
- Gather all your ingredients on the counter for a smooth cooking process.
- In a large mixing bowl, whisk together the egg, almond milk, and peanut butter until smooth.
- In another bowl, mix the almond flour, brown rice flour, and baking powder until well combined.
- Gently fold the dry ingredients into the wet mixture, stirring until just combined.
- Fold in the jelly or jam to add sweetness and flavor.
- Preheat a non-stick skillet or griddle over medium heat.
- Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form, about 2-3 minutes, then flip and cook for another 2-3 minutes until golden brown.
- Serve the pancakes warm with additional jelly or jam and peanut butter if desired.
Notes
- Let the batter rest for a few minutes for fluffier pancakes.
- If the batter is too thick, add a splash more almond milk.
- These pancakes freeze well; stack with parchment paper and store in an airtight container.
