This is a delicious but simple breakfast I like to make weekend mornings. I used Bisquick (it’s vegan), but you can use any other pancake mix or make them totally from scratch too. I add pumpkin puree to this recipe for more fiber. And acts as a binder. Plus it gives them a lovely golden color.
This recipe makes 6-8 pancakes and will serve two people.
Peanut Butter and Jelly Pancakes
1/2 cup low or no sugar strawberry jam or preserves (also make sure it has no high fructose corn syrup)
2/3 cup Bisquick
1/4 cup pumpkin puree
4 tbs peanut butter, chunky or smooth is fine
1/4 cup soy milk, as needed
In a small sauce pan over medium-low heat, mix together the strawberry jam and water. Heat up it, but do not let it boil. It should be runny is like syrup, not thick like jam.
Cover the pot and turn off the heat, set aside.
In a mixing bowl, add the Bisquick, pumpkin puree, and peanut butter. Mix together well, trying to work out all the lumps. Add a little soy milk at a time to help it smooth out. The batter should be smooth but still on the thicker side.
Spray a skillet with cooking spray and heat over medium-high heat.
Once the pan is heated up, pour on the batter. I like smaller pancakes so I used about 1/4 cup of batter per pancake. If you like bigger ones, do as much as you like.
These will not bubble up like traditional pancakes, so you will need to check the bottoms occasionally to see when to flip. Once the bottom is slightly browned, flip.
This side will puff up like a traditional pancake, but still check the bottom occasionally until it’s slightly browned too.
Plate up your pancakes and drizzle on your jam syrup.
Now dig in and enjoy! A very filling and comforting breakfast.