Single-serving Peanut Butter & Jelly Pancakes

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!

Notes

If using self-rising flour omit the baking powder.
If not using a non-stick pan, make sure to grease your pan generously!

Nutrition