Peanut Butter and Concord Grape Jelly Pancakes

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Hello & Happy Tuesday!

 

 

 

Before I go into a brief overview as to why this recipe for Peanut Butter and Concord Grape Jelly pancakes are awesome.. 

 

 

I’d like to state that although I love peanut butter and jelly, I rarely ever have it, nor do I even enjoy almond butters as of the past year.

 

(awkward non almond butters phase)

 

 

What I do currently love is.. homemade jelly!!

 

 

There is nothing easier to make and fresh homemade jam is so much better than anything you buy in a jar and is good on a classic sandwich, but also perf in a myriad of other recipes!

 

 

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Thus far I’ve made Gooseberry jam and Concord Grape jelly. Out of the two..

 

 

Concord grape rocked my world. 

 

 

I’ve always seen these small dark concord grapes, but just figured they were wine grapes, and well why buy grapes to make wine when I can just buy it bottle lol?! (truth)

 

Concord grapes though are so fruit forward and fragrant you can smell them from a mile away. Yes, they do have small seeds, I found that out the hard way, but a little effort to extract them to make jam and its easy peasy and so worth it. 

 

 

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If you love the classic grape jelly we all enjoyed as kids.. 

 

Skip the added sugars, preservatives, and lord knows what else and just make it yourself!

 

Oh, and while you’re at it, of course make some peanut butter pancakes and throw some homemade jam and peanut butter on them.. aka heaven on a plate.

 

 

 

 

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Why this recipe rocks:

 

Classic

Flavorful

Kid friendly

Grape jam is just that, the jam.

VEGAN

So. Easy. 

Great for brunch with your peeps vegan and non!

Affordable

Fragrant

 

 

 

 

 

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Peanut Butter & Concord Grape Jelly Pancakes
Yields 8
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Ingredients
  1. 1 1/2 cups flour
  2. 2 tbsp agave
  3. ½ tsp. salt
  4. ½ tsp. baking powder
  5. ½ tsp. baking soda
  6. 1 cup vanilla almond milk
  7. 1 small banana
  8. 2 Tbsp. melted coconut oil (additional for cooking)
  9. 1/2 cup Better Body Foods Peanut Butter Powder mixed with 3tbsp of almond milk
  10. 1 tsp vanilla extract
Filling
  1. 1 cup Better Body Foods peanut butter powder mixed with 1/3 cup almond milk
  2. 1 cup concord grapes
  3. 1 tbsp arrowroot
  4. squeeze of lemon
  5. 3 tbsp sugar
  6. Garnish: crushed peanuts
Make the jam
  1. Wash and deseed all the grapes. Once you remove the seeds press everything else through the sieves to remove all of the fluid. Throw in a few skins for extra texture. (I through everything even all of the skins in mine)
  2. In a small sauce pan over medium/high heat add the grapes, arrowroot, and sugar and continue to whish, add the squeeze of fresh lemon. Be sure the jelly doesn't burn or over process. It should thicken to become more of a gel like consistency. Once ready remove from heat and place in a cooled jar that's been washed with super hot water and tightly seal the top and place in a fridge to cool.
  3. Mix flour, sugar, salt, baking powder and baking soda in a mixing bowl.
  4. In a food processor blend banana, vanilla extract, agave, coconut oil and almond milk. In a small bowl combine powdered peanut butter and 3 tbsp of almond milk. Add to the wet ingredients in food processor, blend again.
  5. Add wet mixture to dry and combine with whisk. Pour the batter onto a skillet on medium heat and top with sprinkles.
  6. In a small pan over medium heat melt the marshmallows so they are more pliable when you top the pancakes with them. (3-4 minutes)
  7. Heat griddle and lightly coat with coconut oil. Pour about ¼ cup of batter into circles on hot griddle. Flip when bubbles start to appear on top.
  8. Dress the pancakes in jelly and peanut butter. Combine some additional powdered peanut butter and a splash of almond milk to top pancakes, some crushed peanut, syrup, powdered sugar, and boom you got pb and j pancakes!
Eat. Drink. Shrink. http://eatdrinkshrink.com/

 

 

 

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I’m Gabrielle, the founder & creator of Eatdrinkshrink.com. I established this blog in May of 2012 to share my experience and knowledge as I pursue a career as a Registered Dietitian in New York City. I currently hold a BS in Nutrition & Dietetics from NYU and am pursuing a MS in Nutrition & Health Sciences while teaching yoga and working with the Coalition for Healthy School Food

 

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