Print
Easy Peanut Butter and Jelly Pancakes

Peanut Butter and Jelly Pancakes

These peanut butter and jelly pancakes are irresistible! Gluten free pancakes are made with a hefty dose of peanut butter and topped with grape "jelly" syrup. 

Course Breakfast
Cuisine American
Keyword Gluten Free Pancakes, Peanut Butter Pancakes
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
Calories 250 kcal

Ingredients

  • 1 cup oatmeal be sure to use gluten free oats if needed
  • 2 eggs
  • 1/2 cup milk any variety
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 1 of dash cinnamon
  • 2 ripe bananas broken into chunks
  • 1/2 cup peanut butter
  • 1 cup grape juice
  • 1 tablespoon cornstarch

Instructions

  1. For the Pancakes:
  2. Preheat a greased skillet/griddle to medium heat.
  3. 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.
  4. Pour about 1/4 cup of batter onto skillet and cook until small bubbles form, about 4 minutes. Flip and cook 2-4 minutes a side.
  5. 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).
Nutrition Facts
Peanut Butter and Jelly Pancakes
Amount Per Serving
Calories 250 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 2g 10%
Cholesterol 54mg 18%
Sodium 133mg 6%
Potassium 487mg 14%
Total Carbohydrates 26g 9%
Dietary Fiber 3g 12%
Sugars 14g
Protein 9g 18%
Vitamin A 2.9%
Vitamin C 4.1%
Calcium 8.9%
Iron 7.1%
* Percent Daily Values are based on a 2000 calorie diet.