Recipe by Vegan Recipes and Vibes (@veganrecipesandvibes)
Yield: 6 servings | Prep time: 15 minutes
Cook time: 15 minutes | Total time: 30 minutes
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Perfect for you pb&j fans! This recipe features peanut butter pancake batter and fresh strawberry syrup to make a pancake version of the classic sandwich. These fluffy pancakes are subtly peanut-buttery, so adding a peanut butter drizzle on top really brings out the flavor (or feel free to leave it off if you prefer more of a strawberry jam flavor). Eat them with a fork & knife, or fold them in half like a pb&j pancake taco. These are messy and delightful!
Pancake Ingredients:
2 cups all-purpose white flour
2 tsp baking powder
1 tsp baking soda
2 tbsp peanut butter
2 cups unsweetened non-dairy milk (I used almond)
1 tbsp pure maple syrup
Toppings:
Strawberry Syrup: 1/2 cup strawberries, 3 tbsp maple syrup, 1 tsp chia seeds
Peanut Butter Drizzle: 2 tbsp peanut butter, 4 tbsp non-dairy milk
Directions:
Place all the dry ingredients in a large bowl and combine evenly with a whisk or fork.
Add the wet ingredients to a small bowl and whisk until everything is combined.
Add the wet ingredients to the bowl with the flour and whisk until combined (do not over-stir so they stay nice and fluffy).
Let the batter sit for a 5 minutes until it begins to rise slightly.
Meanwhile, heat a frying pan or griddle on medium. If you do not have a good non-stick pan, melt a tbsp of vegan butter in your pan.
When the pan/griddle is nice and hot, pour about 1/4 cup of batter onto the surface.
Cook for 1-2 minutes.
Once it begins to bubble and the edges look cooked, flip it over.
Cook another 1-2 minutes until golden brown and remove from the pan.
Repeat with the rest of your batter.
While the pancakes cook, prepare your toppings.
Combine the strawberries, maple syrup, and chia seeds in a small blender. Blend until everything is smooth, then set aside (it will thicken as it sits).
Combine the peanut butter and soy milk in a small bowl, and whisk until smooth. You want it to be thin enough to drizzle. If it's too thick, add a tiny bit more milk.
Once the pancakes are all cooked, serve and top with the peanut butter drizzle and strawberry syrup.
Enjoy!
Tips and Tricks:
To keep the cooked pancakes warm while you're making the rest, heat your oven on the lowest possible setting (mine goes down to 170° F). Place the pancakes on a baking sheet in the oven to keep them warm before serving.
These pancakes freeze really well! I always make a ton so that I have lots of extras, and freeze them with a slice of parchment or wax paper in between each one. Pop them in the microwave for 1-2 minutes for a quick breakfast during the week.
Nutrition & Servings: (calculated by MyFitnessPal)
Serving: 3 pancakes (yields 18-20 pancakes about ~2 to 2.5" diameter)
Calories: 269
Total Fat: 7g
Carbs: 43g
Protein: 7g
^ Nutrition facts include the ingredients listed above, including the toppings. Nutrition facts may change slightly if different quantities of ingredients are used or added.
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