PB & J Pancakes
Geoff and I were together almost 10 years when he asked for peanut butter cookies! (My thought was, 'What?!? You like peanut butter?!? Since when?')
As funny as it sounds this one was a dilemma for me as I’m not a fan of PB and well, Geoff and I pretty much share everything in life. We like it that way 🙂
I did enjoy an occasional, old fashioned PB&J sammich back in the day though. I think the jelly part helped to take that full peanut flavour and tame it just a little for me. So my mind started to do the thing that it does: spinning and troubleshooting...creating.
A sandwich didn’t cut it for me, it was too pedestrian. My thought were consumed with how to jazz this one up and make it a glorious thing. I started to think of how my grandfather used warm jam on his pancakes and the light bulb came on and became glaringly intense. PB&J pancakes to the rescue.
Don’t make these fellas too big or they will be difficult to flip. Now, you can have your kid approved fave and share it with your family for breakfast.
- Prep Time5 min
For the Jam
- 1 cup berries, we used a combination of raspberries and black currents but you can use any berry
- 1/2 cup water
- 1/4 cup sweetener, to taste
- 1/8 tsp salt
For the pancakes
- 1 cup almond flour
- 1/4 cup keto confectioners sweetener to taste)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup 35% whipping cream
- 2 eggs
- 1/4 cup natural peanut butter
- 1 tsp vanilla extract
- Oil for frying
Add all jam ingredients to a sauce pan over medium low heat and simmer/reduce til the berries have stewed and jam reaches your desired consistency. It should resemble a thick warm jam. Add extra water if needed.
In a medium mixing bowl, combine all dry ingredients. We whisk them through and then use the bottom of a measuring cup to flatten/squish any lumps of flour etc.
Add wet ingredients into the dry mix and whisk to fully combine. We also used a spatula here (more squishing) to ensure no big pieces of stubborn PB didn’t resist being stirred into the batter.
When fully combined turn on your stove burner to medium high. When the pan has heated up add your oil and allow it to get hot.
Spoon your batter into the pan and then turn your stove temp back to medium low. The initial heat allows your pancake to seal over, then turn down the heat so they don’t burn while cooking through.
Cook for 2-3 minutes and then flip and repeat.
Plate your PB pancakes and pour the jam over the top! Enjoy!
Double or triple your recipe and save these for a ‘take out’ breakfast. Take out the fridge already made 🙂 that is.
we used smooth PN but you can use crunchy if that’s your preference.
Re-oil your pan as needed, don’t let your pan dry out.
Pancakes usually bubble when they’re cooked! Look for the telltale bubbles it will tell you when to do that initial flip.
Nutrition & Macro Information
- Amount per serving
- % Daily Value*