Description
Gluten free Peanut Butter and Jelly Pancakes! Made with almond meal, brown rice flour and peanut butter and jelly all mixed into the batter!
Ingredients
- 1 cup Milk
- 4 Tablespoons Unsalted, Unsweetened Peanut Butter (crunchy Or Creamy)
- 1 whole Egg
- ½ cups Almond Meal
- ½ cups Brown Rice Flour
- 1 teaspoon Baking Powder
- 1 Tablespoon Your Favorite Jelly
- Oil, For Your Griddle
Preparation
In a small saucepan, add the milk and peanut butter. Heat over medium and stir just until the peanut butter is somewhat combined and is no longer a big hunk. This should take but a few seconds. Remove pan from heat and allow this mixture to cool slightly.
In a mixing bowl, whisk together the egg and the milk/peanut butter mixture.
In a separate bowl, stir together the almond meal, brown rice flour and baking powder.
Pour the flour mixture into the wet mixture and stir until combined.
Add the jelly and mix into the batter.
In a large skillet, add just enough oil to coat the bottom and heat to medium.
Once the skillet is all the way hot, measure a scant ¼ cup of batter and pour it carefully into the pan. You may be able to fit more than one into your skillet but don’t crowd them. (I make 2 pancakes at a time on a 12” skillet.)
The batter will spread and sizzle around the edges. This is normal. Allow pancake to cook until little air bubbles rise to the top and the sides firm up.
Flip to the other side and continue cooking another minute or so, until pancake is cooked all the way through. Remove cooked pancakes to a plate.
Repeat with remaining batter. Serve!
