Gluten and Dairy Free Peanut Butter and Jelly Pancakes

pb&J pancakes

serves / makes 2
10 prep time
10 mins cooking time


For the pancakes:

For the fruit compote:


  1. In a large bowl stir together the flour and caster sugar
  2. Beat the egg and stir into the flour mix
  3. Gradually whisk in the milk until you have a smooth batter
  4. Heat a drizzle of oil in a shallow pan over a medium heat
  5. Add a quarter of the mix into the pan and cook for a couple of minutes on each side
  6. Repeat until you have cooked all the pancakes
  7. For the topping, put the cornflour, lemon juice, caster sugar, fruit and water into a small saucepan and cook for 5 minutes until the fruit has softened and the juice has thickened
  8. Spoon the fruit mixture over the peanut butter pancakes