Weekends are for pancakes and late breakfasts. Even as an adult, I still like the combination of peanut butter & jam; I find there is something comforting about it. Making peanut butter pancakes with a mixed berry compote just seems like the right thing to do.
The peanut butter you are using should be of a smooth consistency so that you don’t end up with crunchy bits in your pancakes. I like my pancakes fluffy and these definitely. After the batter is mixed, it is essential that you let the batter rest for 10 – 15 minutes before cooking.
Making the compote is very easy. Simply cook down the berries and lemon juice until it becomes a sauce. You can blend it or leave it with berry pieces. When you pour it on the pancakes, the mix of the smells of the berry compote and the peanut butter pancakes will make your mouth water!
Peanut Butter and Jam Pancakes (Gluten-Free & Vegan)
- 2 1/2 Cups Gluten-Free Flour
- 2 Tblsp Baking Powder
- Pinch of Salt
- 3 1/2 Cups Any Plant-Based Milk
- 3/4 Cup Peanut Butter
- 2 Tblsp Coconut Oil melted
- 1 Tblsp Maple Syrup
- 2 tsp Vanilla
- 2 Chia Eggs
- 3 Cups Mixed Berries
- 1 Tblsp Lemon Juice
- 1 Tblsp Maple Syrup optional
- 1+ Tblsp Water
Make the chia egg by combining 2 Tblsp Chia Seeds & 5 Tblsp Water. Let it stand for 5 minutes.
Combine the dry ingredients into a bowl.3. Combine the wet ingredients into another bowl and slowly add the dry ingredients; add more milk if needed. Let the batter rest for 10 - 15 minutes.
Cook until bubbles form and pop, approximately 3 - 5 minutes. Flip and cook for another 3 - 5 minutes.
To make the compote, combine the berries, water and lemon juice in a saucepan. Cook until the berries breakdown; around 10 minutes. Add maple syrup if needed.