How to make:
Peanut Butter and Jelly Stuffed Pancakes (vegan & whole-wheat)
Put a spin on the classic PB&J with these gooey peanut butter and jelly stuffed pancakes! No one will guess they’re vegan, whole-wheat, and healthy.
Prep Time:
20 mins
Cook Time:
10 mins
Total Time:
30 mins
Yield:
5-6 pancakes 1x
Rating:
Ingredients
- 1 cup almond milk
- 1 teaspoon apple cider vinegar
- 1 cup strawberries, chopped
- 1/4 teaspoon tapioca starch (optional)
- 1 cup white whole wheat flour, or whole wheat pastry flour
- 2 teaspoons baking powder
- 1 1/2 teaspoons flax meal
- 1/4 teaspoon salt
- 2 tablespoons peanut butter
- 1 1/2 tablespoons coconut sugar
- 1 tablespoon grapeseed oil, or melted coconut oil, plus more for cooking
- 1 teaspoon vanilla extract
Instructions
- Mix almond milk and vinegar in a small bowl. Let sit for 10 minutes. Preheat 1 teaspoon of oil on a skillet over medium heat or an electric griddle to 350°F.
- While the milk is sitting, microwave the strawberries for about 1 minute or until warm, making sure they don’t bubble over the bowl. Mix in the tapioca starch (if using) and mash the strawberries.
- In a medium bowl, add flour, baking powder, flax meal, and salt; combine well.
- Add peanut butter, coconut sugar, oil, and vanilla to milk mixture. Stir.
- Slowly pour wet ingredients into flour mixture. Whisk to combine; don’t over-mix. All ingredients should be combined, but there should be some lumps. Let sit for 5 minutes.
- Pour 2 heaping tablespoons of batter for each pancake on skillet or griddle. Pour 1 tablespoon mashed strawberries in the middle of each pancake, then pour enough batter on top to cover the strawberries.
- When the edges of the pancakes turn golden, flip.
- Repeat cooking steps with remaining batter. Serve with maple syrup or more peanut butter and strawberries.