I love peanut butter and I love jam… but I am not the biggest fan of it on bread. I don’t know why, maybes its because I just associate sandwiches with savoury filling! It’s just not right to put them together between bread.
But I know it is a popular flavour combo so I didn’t want to give up on it just yet! Enter the peanut butter and jelly pancakes. WOW, Just WOW. Fluffy peanut butter pancakes on slightly sweetened by maple syrup sandwiches with boysenberry jam (or raspberry, actually even strawberry jam works really well too!). Then topped with fresh berries. I use my favourite Pic’s Peanut Butter as well as there delicious boysenberry jelly! Ps. I have an awesome giveaway coming next week ft. there amazing peanut butter so be sure to keep an eye out on my instagram!
So why are these pancakes so great?
These pancakes are great to make for your kids on the weekend (or get them involved in mixing them up!). The whole meal flour makes these super high fiber and the flax seeds provides a healthy source of fats (aka omega 3) and even more fiber! Because those little guts need to be cared for!
The peanut butter in the pancakes also provides a good source of protein, along with the milk and Greek yoghurt.
They are super low in sugar, for kids until 2 you could totally remove the maple to make them even more baby friendly.
For dairy free options swap the milk for oat or almond milk and the yoghurt for coconut yoghurt (or lactose free yoghurt is only lactose intolerant as this way you still get a good source of calcium.
So what are you waiting for? Why not celebrate the last few days of school holidays with delicious fluffy peanut butter pancakes – because yes mums its ok to celebrate that your about to get a little more peace and quiet around here soon!
Peanut Butter and Jelly Pancakes
- ¾ cup whole meal flour
- ¼ cup flax meal
- 2 tsp baking powder
- 1 tsp cinnamon
- 1 egg
- ¼ cup peanut butter
- 2 Tbsp. Maple Syrup
- 1¾- cup milk
- ¼ cup greek yoghurt
- 1/3 cup Boysenberry jam
- Combine the dry ingredients (wholemeal flour, flax meal, cinnamon and baking powder) in a bowl. In a small bowl whisk together the wet ingredients (peanut butter, egg, maple syrup, milk and greek yoghurt).
- Heat a non stick fry pan on medium heat. Spoon ¼ cup mixture in the pan and cook for 1min until bubbles begin to form. Flip and cook for another 1 min. Repeat with remaining mixture.
- Spread jam between the pancakes and then drizzle with a little extra peanut butter and top with fresh berries.