Peanut Butter & Jelly Pancakes (+ GIVEAWAY!)

Peanut Butter & Jelly Pancakes (gluten free!) from The Roasted Root

For those of you who are aware of my puppy love for peanut butter, this Peanut Butter and Jelly Pancake post probably doesn’t come as a shocker. Peanut butter and jelly mixed right in to your pancake batter. Haazaaaaaaah! Topped with…more peanut butter and jelly!  All peanut butter and jelly sandwiches should be made out of pancakes.

Peanut butter and I have a grade school relationship. We hold hands on the swing set when no one’s looking but in public view, we avoid eye contact. I pretend I don’t care and play it cool while PB gives me the run-around –putting on a chase one day and the next day finding some other pig-tailed red head to be the object of its affection. That’s so typical PB. It’s coy. And devastating. Whyyyy, peanut butter, whyyyyyyy?

Gluten Free Peanut Butter & Jelly Pancakes

Enough of that. This, my friends, is Week 8 of the Pancake Project. I have to confess, I was going to make this week my last week of the project. I even wrote an entire pancake farewell post and then tucked it away for later because I simply have more pancakes to give. To you. Let’s not sugar coat this, I’ve got more pancakes to eat, mmmkay? Mmkay. Each week brings new flavors and fun but this week’s recipe is by far my favorite. On account of the peanut butter.  And the jelly.

Pancake.

Ding!

Salivation.

Pancake.

Ding!

Salivation.

Pancake conditioning.

Pancakes and I seem to renew our vows every week. The haps with this batter dog, other than peanut butter and jelly being all mixed up in its grill, is half almond meal and half brown rice flour. WINNER! The texture, consistency, the love…the touch the feel of pancakes, the fabric of our lives. No really, almond meal and brown rice flour mixed together is a splendid gluten free merriment.

Gluten free peanut butter and jelly pancakes

You can peanut butter and honey this recipe, peanut butter and jam or peanut butter and jelly it. If you’re paleo-riffic, you can probably do the ol’ almond butter bait and switch although almond butter is NOT the same as peanut butter, I don’t care who you are! Lately, I’ve been loving Kelly’s Jelly, which is out of Lake Oswego, OR so I used Kelly’s Jelly Cranberry & Vanilla preserves and wuuuuuunderbar! Bravo, KJ, Brava!

Giveaway Details:

Sir Bob and his Red Mill have a gifty gift for one lucky reader. Have you tried using brown rice flour? Did you know brown rice flour makes an obnoxiously wonderful pancake? For a chance to win a bag of Bob’s Red Mill Brown Rice Flour, just leave a comment on this post. The winner will be randomly selected and notified through email Wednesday, March 6.

gluten free peanut butter and jelly pancakes

It takes two to make a thing go riiiiiight!

Let’s play the ol’ stack and cram. Okaaaay, twist my arm.

Peanut Butter & Jelly Pancakes

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 13 small pancakes

Peanut Butter & Jelly Pancakes

Ingredients

  • 1 egg
  • 1 cup milk
  • 4 tablespoons unsalted unsweetened peanut butter (I used chunky) + more for serving
  • ½ cup Bob’s Red Mill Almond Meal
  • ½ cup Bob’s Red Mill Brown Rice Flour
  • 1 teaspoon baking powder
  • 1 to 2 tablespoons your favorite jelly (I used Cranberry Vanilla preserves from Kelly’s Jelly) + More for serving

Instructions

  1. In a small saucepan, add the milk and peanut butter. Heat over medium and stir just until the peanut butter is somewhat combined and is no longer a big hunk. This should take but a few seconds. Allow this mixture to cool slightly.
  2. In a mixing bowl, whisk together the egg and the milk/peanut butter mixture.
  3. In a separate bowl, stir together the almond meal, brown rice flour and baking powder.
  4. Pour the flour mixture into the wet mixture and stir until combined.
  5. Add the jelly and mix into the batter.
  6. In a large skillet, add just enough oil to coat the bottom and heat to medium.
  7. Once the skillet is all the way hot, measure a scant ¼ cup of batter and pour it carefully into the pan.
  8. The batter will spread and sizzle around the edges. This is normal. Allow pancake to cook until little air bubbles rise to the top and the sides firm up.
  9. Flip to the other side and continue cooking another minute or so, until pancake is cooked all the way through.
  10. Repeat with remaining batter (I make 2 pancakes at a time on a 12” skillet)
http://www.theroastedroot.net/gluten-free-peanut-butter-jelly-pancakes/

gluten free peanut butter and jelly pancakes

Comments

  1. says

    I was reading this, and thinking, “gee, I’ve never tried brown rice flour, but want to” and THEN YOU HAVE IT FOR YOUR GIVEAWAY!! So, maybe I’ll be lucky….P.S. These multiplication problems tax my little brain early in the morning. lol

  2. says

    In my fourth grade class, I was literally the ONLY person who didn’t like PB&J. I offered to give away my PB&J sandwich one day, and there were two dozen takers :)I’ve since grown into it
    They look delicious!

  3. Jean Imholte says

    Well since I’ve had my gallbladder out a week ago, I’ve made it my goal to incorporate grains from Bob’s into every day, sometimes 2-3x a day! It’s sure helped me feel better and healthier. I’m looking forward to trying a few more flours when I get to baking, making pancakes! This recipe is awesome. I’ll make it for my husband as soon as I can round up the ingredients. Thanks for your fun blog posts.

  4. says

    I love your pancake project idea :) And these look perfect!!! Conditioned response guaranteed ;). Who would have thought they are made out of gluten free flours. I love using brown rice flour in my baking, good to know that it pairs great with almond meal in pancakes (I’m still worried it may not end up well without the magic that egg does in the dough). I gotta find and try that Cranberry&Vanilla jelly…yum!

    • Julia says

      Thanks so much, Anna! I’m continually surprised by the versatility of gluten free flours. They definitely take a little getting used to but they’re so much fun and make you feel strong as opposed to sluggish (which is how I feel with wheat flour). The Cranberry Vanilla preserves are TO DIE FOR!! I think it’s a seasonal product but everything I’ve tried from Kelly’s Jelly is delicious. You can buy their stuff online here: http://www.shopkellysjelly.com/ Maybe try emailing Kelly to see if you can get ahold of the Cranberry Vanilla…she’s a reaaally sweet lady!!

      • says

        Hi Anna & Julia! First off Julia, these pancakes look amazing!! Anna, we can get you some of our Cranberry Vanilla Preserves, email me direct!
        Take care, Kelly

        • Julia says

          Thanks for weighing in, Kelly! You’re so kind. Your cran/vanilla preserves are amazing on everything! I love it spread on grilled cheese sandwiches too for a sweet & savory treat! Thanks again for a wonderful product and for stopping by my site! :)

  5. Donna H says

    I love pb & j, therefore, these pancakes are a must have in my life. I will be making them this weekend! I buy salmon flour and coconut flour from Bob all the time, and have wanted to try the brown rice flour (I only use brown rice at home), so this is the perfect opportunity. Thank you for the recipe and the contest.

  6. Crystal says

    I had no idea there was brown rice flour? I think it is so amazing how many different types of healthy flours there are

    • Julia says

      That’s definitely one of the beauties of Bob’s Red Mill! They make flours and meals out of all sorts of nuts and grains which makes gluten free options virtually endless! Thanks for stopping by, Crystal!!

  7. Michelle says

    Just when I thought pancake Friday’s couldn’t get any better. I LOOOVE peanut butter (and almond butter does not cut it).

    • Julia says

      Michelle, I’m so glad you weighed in about the almond butter! Almond butter certainly has its place but Almond Butter and Jelly just doesn’t have the same ring to it (nor close to the same wonderful taste!) ;) Thanks and have a great weekend!

  8. Joy says

    I really like your bog! I love finding new healthy blogs and I will definitely make this tomorrow morning!!

  9. Elena Vo says

    This recipe just blew me out of the water! Brown rice flour– how clever! Pinning this and telling friends about this fantastic idea.

  10. says

    I love pancakes and I am so excited to try all the ones you posted. I am heading back to Oregon where Bobs Red Mill is -in a week to pick up a bunch of his many gluten free flours to try. Thanks for all the awesome gluten-free versions of pancakes!

  11. says

    These pancakes look delicious. I love peanut butter and jelly but never tried them together. That was clever..thanks for coming up with the idea.

  12. says

    Omg…your pancake project is killing me. I might have to try all of them!
    I love Bob’s Red Mill anything…awesome giveaway.
    p.s. Thanks for the sweet blog comment :)

  13. Jeffrey says

    I’ve never used brown rice flour but have used Bob’s Almond Meal. Your stack looks great. I just canned some strawberry preserves yesterday that would go great with those cakes. We have a berry patch in the yard but I bought them at the store, it’s winter here! Thanks for the opportunity to score some Bob’s Red Mill, great company, awesome products!

  14. Terri says

    I’ve tried almond butter, cashew butter, sunflower butter but I always go back to peanut butter. Nothing comes close to the taste of peanut butter. If you have a peanut allergy you don’t have any othhim.er choice but to eat something else. But for me peanut butter on everything. I was making peanut butter pancakes 25 yrs ago. I have never tried them with jelly. Of course back then I used wheat flour. Now that I know I have celiac disease I only use gluten free flours. I use rice flour for alot of things, pancakes being # 1. We have pancakes every saturday morning. Bobs red mill is my favorite. Good products and Bob seems to be a great person from what I have read about him.

  15. katherine d says

    I’ve never used brown rice flour in pancakes or waffles before….GENIUS! Hope i win!

    katherinedibello (at) gmail (dot) com

  16. Alex says

    I love these pancakes! And peanut butter. And jam. And gluten-free cooking. And Bob’s Red Mill. And you! :)Alex

    • Julia says

      Aww, you’re sweet Alex! This is one of my favorite stack of pancakes ever. I love that there’s peanut butter mixed in the pancake batter – it gives the hotcakes such great peanutty flavor. Let me know if you try them! :)

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