Peanut Butter and Jelly Pancakes
Ingredients
Pancake
- 1/2 cup flour
- 1/4 cup PBfit
- 1 tbsp sugar
- 1/2 tbsp baking powder
- 3/4 cup dairy free milk
- 1 tbsp coconut oil
Raspberry filling
- 1 1/2 cups raspberries
- 1 tbsp maple syrup
- 1/2 tsp vanilla
- 1 1/2 tbsp chia seeds
Preparation
Raspberry filling
Start by creating the raspberry filling. Mash up the raspberries with a potato masher or fork.
Add them to a bowl along with the maple syrup, vanilla, chia seeds and stir well.
Cover a plate or baking sheet with parchment paper and create about 5 dollops of the filling.
Spread the filling in flat circles.
Then freeze them for about an hour.
Pancake directions
To create the pancake batter, combine all of the pancake ingredients in a large bowl.
To create the stuffed pancakes, add 1-2 tablespoons of batter to a pan over low heat and use a spoon to spread into a thin pancake.
Add the frozen raspberry filling on top of the first layer of pancake.
Then add another few tablespoons of batter on top and use a spoon to make sure the raspberry filling is completely covered by batter.
Note: It helps if you make these pancakes thin and cook on low heat to ensure that they cook all the way through.
Cook the pancake until the bottom has cooked all the way through and carefully flip.
Stack all of your pancakes and top them with more raspberry chia filling or fresh raspberries and maple syrup.
