Peanut Butter and Raspberry Jelly Pancakes

Posted by on Nov 5, 2013 in Recipes | 0 comments

It’s that time of year when raspberries are back in season, if only briefly. Last weekend I had a nice big punnet of beautiful raspberries and had to use them quickly. What better way to do so than in PB&J pancakes?  I added smashed raspberries to the pancakes and made a lovely, super quick, raspberry jam to top them with. For that lovely peanut butter taste without the calories, I used powdered peanut butter. I’m not sure how they would turn out with peanut butter, so if you try that, let me know how it goes. 

Batter

Batter

My partner loved them and gave them two big thumbs up.  So yeah, I think I can say with some confidence that these vegan and gluten-free pancakes are both a delicious treat and a great way to start the day! 

Peanut Butter and Raspberry Jelly Pancakes
Yields 9
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Total Time
30 min
Total Time
30 min
Ingredients
  1. 1 cup all-purpose gluten free flour (I use Bob’s Red Mill)
  2. 6 tbsps powdered peanut butter
  3. 1 tsp baking soda
  4. 1 tsp baking powder
  5. ¼ tsp salt
  6. 1 tbsp coconut palm sugar
  7. 1 tbsp lemon juice
  8. 1 ¼ cups almond milk
  9. ½ cup raspberries
Instructions
  1. Add dry ingredients to a medium mixing bowl and stir to combine.
  2. Add lemon juice and almond milk and whisk until there are no lumps.
  3. Crush the raspberries with a fork, then add them to the mixture and stir to combine.
  4. Heat a pan on high, then when hot reduce to low and add some vegan butter or a touch of neutral-tasting oil to the pan.
  5. Pour a quarter cup of the batter in the middle of the pan.
  6. Allow pancake to cook until the middle is nice and bubbly and the edges are firm and start to lift off the pan.
  7. Flip, cook for another minute or two until brown on the other side and remove from pan.
  8. Repeat until all of the batter has been used.
Vegan Sweet and Simple http://vegansweetandsimple.com/
I use a very well seasoned cast-iron pan to cook my pancakes (and for most of my stove-top cooking). It needs just the tiniest amount of oil to prevent the pancakes from sticking.  Plus, cast-iron has the added benefit of adding iron to our diets, which is important because while all women have a hard time getting adequate iron; vegan women can have an even harder time. 

Look at those bubbles!

Look at those bubbles!

The raspberry jam recipe is incredibly easy and takes just a few minutes. It will make more than you need for the pancakes, but it’s great for slathering on all sorts of goodies! 

Raspberry Jam
Yields 3
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Total Time
5 min
Total Time
5 min
Ingredients
  1. 2 cups raspberries, washed
  2. 1 tbsp maple syrup
  3. 1 tsp arrowroot powder
Instructions
  1. Heat a saucepan over medium heat.
  2. Add 1½ cups of the raspberries and maple syrup and heat until the raspberries soften and liquefy, stirring constantly.
  3. Add the arrowroot powder and stir constantly as it thickens.
  4. Add the remaining raspberries, stir them in, and then remove them from the heat to leave some nice raspberry chunks in the jam.
Notes
  1. If you'd like a thicker jam, just add more arrowroot powder.
Vegan Sweet and Simple http://vegansweetandsimple.com/
And here they are complete. Don’t they look good? 

Delicious!

Delicious!

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