Peanut Butter and Jelly Pancakes (Gluten Free, Dairy Free)
Hello everyone, welcome to my latest recipe for Gluten and Dairy Free Peanut Butter and Jelly Pancakes.
Yes it's time for another pancake recipe - one day I am going to run out of pancake flavours. I'm known for making giant stacks of pancakes - actually most Saturday mornings. This time my pancakes combine the notorious peanut butter and jelly - the pancakes have the peanut butter and are topped with a home made fruit compote. A real treat to start off the day.
Other Breakfast Ideas
If you like this recipe for Gluten and Dairy Free Peanut Butter and Jelly Pancakes then you might like to try one of my other breakfast recipes:
- Try out a smoothie bowl with my Chocolate Cashew Smoothie Bowl (Gluten & Dairy Free)
- Go low carb with my recipe for Mexican Sweet Potato Toasts (Gluten & Dairy Free)
- Start the day with pancakes Vegan Banana Pancakes (Gluten & Dairy Free)
- Try a firm favourite with Gluten and Dairy Free Poached Eggs with Chilli Lime Avocado
More Recipes Please!
Like me, you also cook for other members of the family that do not require special dietary requirements. I’ve recently started another website, Fiona Cooks, that captures all of those recipes. If you want to check it out then please click on the following link: http://fionacooks.com
Enjoy!
Fx
- 100 grams gluten free self-raising flour
- 1 tablespoon caster sugar
- 1 egg
- 100 milliliters dairy free milk
- 1 tablespoon peanut butter (I used crunchy)
- 1 teaspoon cornflour
- 1 teaspoon lemon juice
- 20 grams caster sugar
- 150 grams mixed berries
- 1 tablespoon water
- In a large bowl stir together the flour and caster sugar
- Beat the egg and stir into the flour mix
- Gradually whisk in the milk until you have a smooth batter
- Heat a drizzle of oil in a shallow pan over a medium heat
- Add a quarter of the mix into the pan and cook for a couple of minutes on each side
- Repeat until you have cooked all the pancakes
- 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
- Spoon the fruit mixture over the peanut butter pancakes