This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!
Maybe it’s just me, but peanut butter and jelly deeply excites me. On a level in which I will sing “Peanut Butter Jelly Time” and do the dance while making it. I know, it’s goofy and it’s fun. 😉
However, it’s been a really long time since I’ve had a PB&J. I make them for my kids a lot, so I don’t miss out on the dance, but I don’t get to participate in eating them as often as I would like.
Sunday morning, I had a revelation – peanut butter and jelly PANCAKES.
I actually made these a lot when I was pregnant with my daughter, but that was pre-THM (and nowhere near healthy). So, I decided to try my hand at PB&J pancakes, THM-style. Well…
It was a wild success!
The recipe was every bit as delectable as it’s predecessor, AND my I-don’t-want-that-I-won’t-eat-that-ever toddlers gobbled them up. Even my husband, who isn’t a fan of blueberries, vastly approved of these pancakes with a huge helping of the (mostly blueberry) “syrup.” YAS. I will soak every bit of this in, because it does not happen often.
Peanut Butter & Jelly Pancakes (THM S)
Credit: Erin Murray, My Fling with Food
- For the Pancakes:
- 1 c blanched almond flour
- 1 c pressed peanut flour
- 6 eggs
- 1 1/2 c unsweetened vanilla almond milk
- 1/3 c Pyure or THM Gentle Sweet
- 4 tsp baking powder
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 c natural (sugar free) peanut butter (I used smooth, but I LOVE crunchy for these. It adds fabulous texture. You can warm it slightly, so that it goes into the batter more smoothly.) For the Jelly Syrup:
- 1 c frozen blueberries
- 1 c frozen strawberries
- 2 Tbsp Pyure or THM Gentle Sweet
- 1/4 tsp xanthan gum
- In a medium bowl, combine the almond flour, peanut flour, sweetener, cinnamon, and baking powder. Add eggs, almond milk, and vanilla. Whisk in the peanut butter, and leave the batter to sit for about 5-7 minutes while you heat your griddle. It gives the flours a chance to absorb some liquid, and the batter will thicken slightly.
- Heat your griddle to medium, or 350, spray it with coconut oil, and begin dropping the pancakes with a 1/4 c measure onto the griddle. Once bubbles form, flip to finish, and repeat until finished.
- Mmm…set those puppies aside and slap some buttah on them while you make the jelly.
- While that’s happening, heat the berries and sweetener in a small saucepan over medium heat. Heat through until the berries are completely thawed and soft.
- Remove the pan from the heat and allow it to cool slightly. Add the berry mixture to a single-serve, or large, blender and add the xanthan gum. Pulse until desired texture, and add water if you like. *NOTE: Xanthan gum is very fickle. When it’s heated or blended, it thickens up very quickly. When it’s both…let’s just say be careful. My sauce was about the texture of a smoothie. Not runny, but not a paste either. You can play with it, and make it your own! Just know that because the sauce is still hot, it will continue to thicken slightly after blending.
Pour some syrup on me! (In the name of love! – Anybody else like hair bands? No? Just me? Good.)