Peanut Butter and Jelly Pancakes with Almond Milk, Fresh Fruit, and Granola

Bowls, whisk/spoon/fork for mixing ingredients together, non-stick pan for cooking pancakes

10 minutes

25 minutes

American

Pancakes, Peanut Butter, Jelly, Almond Milk, Fresh Fruit, Granola

Breakfast

Stovetop

Vegan

1

2 tablespoons of peanut butter

2 tablespoons of jelly or jam of your choice

1 cup of all

purpose flour

2 teaspoons of baking powder

½ teaspoon of salt

1 cup of almond milk (or any other plant

based milk)

2 tablespoons of vegetable oil or melted vegan butter

1 tablespoon of maple syrup or honey (optional)

½ cup of fresh fruit (e.g. blueberries or strawberries)

¼ cup of granola

In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

In a separate bowl mix together the almond milk, vegetable oil/vegan butter and maple syrup/honey (if using). Add the wet ingredients to the dry ingredients and mix until just combined. Do not overmix!

Heat a non-stick pan over medium heat and grease it lightly with oil or vegan butter. Pour ¼ cup portions of the batter onto the pan and cook for about 2 minutes on each side until golden brown.

Spread peanut butter on one pancake and jelly on another pancake then stack them together to make a sandwich pancake. Repeat with remaining pancakes until all are used up.

Serve pancakes warm topped with fresh fruit and granola as desired! Enjoy!

Calories – 545 kcal; Fat – 17 g; Carbohydrates – 78 g; Protein – 16 g; Sodium – 567 mg; Sugar – 24 g

This recipe for Peanut Butter and Jelly Pancakes is an easy way to enjoy a delicious breakfast that is full of flavor! Made with almond milk, fresh fruit, and granola these pancakes are sure to be a hit! With only 15 minutes cooking time you can have this tasty breakfast ready in no time!

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