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314-725-3358

Peanut Butter and Jelly (PB&J) Pancakes

M A K E S  8  P A N C A K E S  ( 4  I N C H E S  E A C H )

You can have the delicious flavors of the traditional peanut butter and jelly sandwich in this breakfast version of every kid's favorite.

1 cup Sorghum Blend

2 tablespoons sugar

1½ teaspoons baking powder

1 teaspoon baking soda

¼ teaspoon salt

¼ teaspoon xanthan gum

¹⁄3 cup crunchy peanut butter, at room temperature

2 tablespoons unsalted butter or buttery spread, such as Earth Balance, melted, or canola oil

1 large egg

1 teaspoon pure vanilla extract

Additional butter, buttery spread, or canola oil for frying

½ cup grape jelly

Directions

1

In a medium mixing bowl, sift the sorghum blend, sugar, baking powder, baking soda, salt, and xanthan gum.

2

Whisk in the milk, peanut butter, butter, egg, and vanilla until very smooth. Let the batter stand 5 minutes and then adjust the consistency, if needed.

3

In a large nonstick (gray, not black) skillet, heat the butter over medium-high heat until hot but not smoking. Pour ¼ cup batter onto the skillet and cook until bubbles appear on top of the pancake, about 2 to 3 minutes. Turn and cook until browned on other side. Serve immediately with 1 tablespoon jelly per pancake.

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