Peanut Butter and Jelly Pancakes: Fluffy, gluten-free peanut butter pancakes are topped with grape jelly syrup, for a breakfast spin on a classic lunchbox favorite.
I adore peanut butter and jelly sandwiches. Even though I ate one nearly everyday in my school lunch growing up, it is still a flavor combination I crave. Now instead of white bread, peanut butter with added sugars and oils, and grape jelly, I choose to have whole wheat bread, all natural peanut butter, and all fruit spread (currently I am into blackberry). However, once in a blue moon, I am desperate for the sandwich just as I had as a child. I guess it is comforting in a way.
I also love pancakes. And my kids really love pancakes. I decided it was well past time to combine the two flavors together for a breakfast treat that is tasty, comforting, and satisfying!
These pancakes start with my Gluten Free Blender Pancake batter and are just jazzed up with a hefty dose of peanut butter. They are light, tender, and naturally sweet–not to mention simple to prepare. And then they are topped off with grape syrup–because grape jelly is what I grew up on–but feel free to use any flavor syrup you like.
The grape syrup is incredibly easy to make. You reduce 100% grape juice down and whisk in cornstarch to thicken. So yes, this entire breakfast is only sweetened with fruit–talk about a healthy way to start the day!
So take your breakfasts back down memory lane, with a perfectly tasty spin on your childhood lunch.
- 1 cup oatmeal (be sure to use gluten free oats if needed)
- 2 eggs
- ½ cup milk (any variety)
- 1 tsp baking powder
- 1 tsp vanilla extract
- 1 of dash cinnamon
- 2 ripe bananas, broken into chunks
- ½ cup peanut butter
- 1 cup grape juice
- 1 tablespoon cornstarch
- For the Pancakes:
- Preheat a greased skillet/griddle to medium heat.
- Dump oatmeal, milk, baking powder, vanilla, cinnamon, peanut butter and bananas into your blender and give it a whirl until everything is combined and oats are blended well. I like these pancakes thicker, but feel free to add a bit more liquid if desired.
- Pour about ¼ cup of batter onto skillet and cook until small bubbles form, about 4 minutes. Flip and cook 2-4 minutes a side.
- For the Syrup: Whisk the juice and corn starch together on medium heat until thickened, about 10 minutes. Serve with pancakes immediately (if using later, heat the syrup up again).