Peanut Butter and Jelly Pancakes

Prep Time 10 min Cook Time 10 min


  • 1 1/2 cups spelt flour (for a gluten free option, use gluten free flour and add another flax egg)
  • 1 1/4 cups almond milk
  • 1/3 cup peanut butter (or nut butter of choice)
  • 1 T coconut oil
  • 2 1/2 tsp baking powder
  • 1 flax egg (real eggs work too)
  • 1 T maple syrup
  • 1/2 tsp salt
  • Jam of your choice. (I used my homemade cranberry sauce )


  1. In a large bowl, mix all the dry ingredients. 
  2. In a small bowl combine the wet. 
  3. You may need to heat up the peanut butter if you keep it in the fridge like I do. 
  4. Add wet to dry and mix until smooth. 
  5. Heat a medium or large skillet pan and scoop out 1/4 cup servings of batter. 
  6. Flip when you see it start to bubble. 
  7. Remove, add jam and eat.


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