Easy Peanut Butter and Jelly Pancake Sandwich

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 ( King Arthur flour)
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 300 degree oven until ready to serve.

To plate up, spread one pancake with jelly and extra peanut butter and then  place another pancake on top to make a sandwich.

Wrap in parchment paper like a breakfast sandwich and take it with you to eat.

Makes 14 pancakes

Happy Flipping!

Team Gluten Free Farm Girl

Photo source: Heather Cristo