My kids never really enjoyed pancakes until I started setting out the peanut butter and jelly. They would spread on the p.b. and then carefully roll up and eat like a sandwich.
I didn’t care as long as they enjoyed it. And they did… so here is a gluten free version for every peanut butter lover out there to add to their list of gluten free recipes.
PB & J Pancake Sandwiches
1 ½ cups gluten free flour blend ( I used BetterBatter)
1 Tbsp sugar
2 tsp baking powder
½ tsp salt
2 eggs, beaten
¾ cup chunky or smooth peanut butter
1 ½ cups milk or non-dairy substitute
1 tsp gluten free vanilla
Jelly of choice
1 Tbsp sugar
2 tsp baking powder
½ tsp salt
2 eggs, beaten
¾ cup chunky or smooth peanut butter
1 ½ cups milk or non-dairy substitute
1 tsp gluten free vanilla
Jelly of choice
In a large mixing bowl, whisk together the gluten free flour, sugar, baking powder, and salt. In a medium sized bowl stir together the eggs and peanut butter. Then slowly mix in the milk.
Add the wet ingredients to the flour mix and stir until combined.
Heat a griddle or heavy skillet over medium heat until water will dance across the surface (about 300 degrees). Grease the griddle or skillet with a piece of parchment paper that has been rubbed with shortening, if needed.
Ladle ¼ cup of pancake batter onto the hot griddle and spread into a 4″ circle. Cook until golden brown and bubbles have appeared on the surface. The edges should appear dry (about 2-3 minutes). Flip and cook other side until golden. Place on an ovenproof dish and keep hot in a 275 degree oven until ready to serve.
To plate up, spread one pancake with jelly and place another pancake on top to make a sandwich. Drizzle with syrup.
Or just wrap in parchment and take with you to eat.
Makes 14 pancakes
Kathy
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