Turn a lunch classic into a breakfast work of art with these Peanut Butter and Jelly Swirl Pancakes.
Now that we are just on the heels of Independence Day, I really feel like summer has started.
I know, many of you have had kids out of school for months now. With a move in May, our homeschooling continued into last week. But final tests are behind us now... so let the summer begin!
Because I homeschool, the pressures of getting up and started with the day of chores, work, and teaching are always there during the school year. Despite the fact that we are all home, I really have no desire to hit the kitchen first thing to mix up a big breakfast. (Okay... you can interpret this as, "I like my sleep, don't want to get up and cook, and can teach my kids in my pajamas.")
But without the pressures to have an ordered day, where I feel I've done justice in schooling my kids and all, I'm a little more inclined to cook up a yummy breakfast. And in my book, yummy breakfast means pancakes.
These Grain-Free PB&J Swirl Pancakes were a big hit! My daughter always wants peanut butter and jelly sandwiches in the morning and my son wants pancakes or waffles, so voila. The jelly is homemade with a quick stir of chia, sweetened only with a tad of honey. A portion of peanut butter powder makes these grain-free, gluten-free pancakes flavorful and even more packed full of protein. And because they, too, are only sweetened with honey your kids won't have a sugar high or that sugar slump an hour after breakfast. Serve these guys with a couple pats of butter, or just by themselves... the flavor is ALL there!
Now that's a good start to a summer day!
These grain-free Peanut Butter and Jelly Swirl Pancakes are a true work of art @kumquatblog @healthyaperture Tweet this
Grain-Free PB&J Swirl Pancakes
- 2 cups mixed berries
- 2 tablespoons honey
- 2 tablespoons chia seeds
- 2 cups almond flour
- 3/4 cup arrowroot starch
- 3/4 cup peanut butter powder
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup milk
- 2 large eggs
- 1/4 cup organic canola oil
- 1/4 cup honey
- 1 teaspoon apple cider vinegar
- To make chia jelly, combine berries and 2 tablespoons honey in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, or until berries are juicy and broken. Remove from heat. Stir in chia seeds. Pulse with an immersion blender, if desired, to smooth out jelly. Transfer to a bowl and chill for 4 hours or overnight.
- Combine almond flour, arrowroot, peanut butter powder, baking powder, baking soda, and salt in a medium bowl.
- Combine milk, eggs, oil, 1/4 cup honey, and apple cider vinegar in another bowl. Add milk mixture to flour mixture and mix until thick.
- Place chilled jelly into a piping bag fitted with a large tip or into a zip-top bag with the corner snipped.
- Pour 1/4 cupfulls of batter onto a hot, greased griddle. Drizzle a swirl of jelly onto top of pancake as it cooks. Flip pancake once it begins to bubble and cook on the swirl side until browned, about 2-3 minutes. Continue with remainder of batter and jelly.
- Serve with additional jelly, if desired.