Name: Single-serving Peanut Butter & Jelly Pancakes
Prep time: 5 min
Cook time: 5 min
Ingredients: 2 tbsp applesauce, pumpkin puree or mashed banana ((30 g) you can probably even sub milk, I used pumpkin puree); 2 tbsp any milk ((30 g) I use unsweetened almond milk, add more to achieve desired thickness); 1 tbsp peanut butter ((16 g) sub any nut/seed butter); 1 tsp lemon juice or apple cider vinegar ((5 g)); 1 tsp maple syrup or sugar ((7 g)); 1/3 cup flour ((40 g) gf all purpose if desired, I use oat flour); 1/2 tsp baking powder; pinch of salt; 1/4 cup raspberries, or other berries ((35 g)); (optional) drizzle of more nut/seed butter

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Well, now that I’ve hopped on the single-serving train with this single-serving chocolate banana cup, here I go again, might as well take the next stop at Pancake Town!

Single-serving pancakes are one of my greatest creations, because I know for many of you who live alone, or just happen to be craving on any random occasion, being able to quickly whip up a short stack such as this is a great treat.

This one happened one day where I was craving a quick snack with a PB&J vibe (you know I’m all about that vibe sometimes), but didn’t have bread slices I liked.

But hey, always got that oat flour and frozen raspberries (you could do any other berries, or regular jam as well) on hand so here we go, pancakes ready in 5 minutes.

Hope you give this a try, let me know if you do!

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5 from 1 vote

Single-serving Peanut Butter & Jelly Pancakes

Prep Time5

Cook Time5

Course: Breakfast, Dessert, Snack

Keyword: brunch, brunch ideas, easy meals, easy recipes, gluten-free, healthy, low sugar, pancakes, pb&j, peanut butter, peanut butter and jelly, plant-based, raspberry, single-serving, small-batch, strawberry, vegan

Servings: serving

Calories: 301kcal

Ingredients

Pancake batter

2 tbsp applesauce, pumpkin puree or mashed banana (30 g) you can probably even sub milk, I used pumpkin puree
2 tbsp any milk (30 g) I use unsweetened almond milk, add more to achieve desired thickness
1 tbsp peanut butter (16 g) sub any nut/seed butter
1 tsp lemon juice or apple cider vinegar (5 g)
1 tsp maple syrup or sugar (7 g)
1/3 cup flour (40 g) gf all purpose if desired, I use oat flour
1/2 tsp baking powder
pinch of salt

Topping

1/4 cup raspberries, or other berries (35 g)
(optional) drizzle of more nut/seed butter

Instructions

Start by microwaving your berries and mash with a fork to make a jam topping.
In a cup add applesauce, (nut) milk, vinegar, peanut butter and maple syrup and let it sit 5 min.
In a small bowl whisk together flour, baking powder, pinch of salt.
Pour wet into dry and stir or whisk until not clumpy (don't overmix it, tiny clumps are ok). If your batter seems thick, add 1 tsp additional milk at a time until your desired thickness is achieved.
Cook pancakes on medium heat (nonstick pans are life), flipping once they start to bubble.
Top with the toppings and enjoy your pancakes!