Fluffy peanut butter pancakes are layered with sweet and juicy strawberry chia jam to make this scrumptious and satisfying stack of vegan pb&j pancakes.
Pancake day was earlier this week. Nobody told me! I mean, I should know these things, right? I knew that Tuesday was Mardi Gras, but somehow I managed to miss the fact that fat it was also pancake day. I always associate the day with doughnuts and Cajun food. Pancakes though? Not until this year. Maybe this is a new thing, or maybe I’ve been living under a rock.
So pancake day came and went, I shared some tofu steaks, and all the while I had this recipe sitting in my little blog recipe notebook, thinking I’d post it on a weekend. Oh well. Here it is now. Who had time to make pancakes on a Tuesday anyway? Not me!
These pb&j pancakes were nothing short of fantastic, and this is coming from a lady who never liked pb&j sandwiches. Peanut butter somehow makes the texture of pancakes awesome, and I probably don’t need to preach to you about the awesomeness of chia jam.
That’s a big old stack of pancakes in those photos. Sorry. I have a tendency do get out of hand with pancakes. They’re so fun! For the record, the stack in the photos is one whole batch, which is about 3 or 4 servings. That’s also about a whole batch of chia jam piled between those cakes, but my husband and I did actually polish off a whole batch of the jam by the time we finished them. That’s a lot of jam, but it’s also the equivalent of a pound of strawberries, and not too much added sugar, so no regrets!
Vegan PB&J Pancakes
For the Chia Jam
- 16 ounces fresh strawberries, cleaned, hulled and quartered
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
For the Peanut Butter Pancakes
- 1 cup whole wheat pastry flour
- 2 tablespoons coconut sugar, or another vegan granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup unflavored soy or almond milk
- 1/4 cup creamy natural peanut butter
- 1 teaspoon vanilla extract
- Oil for grilling
- Creamy natural peanut butter
Make the Chia Jam
Place the strawberries, maple syrup, and vanilla into a small saucepan and place over medium heat. Bring to a simmer and allow to cook until the berries soften, about 10 minutes, stirring occasionally.
Roughly mash about half of the berries with a fork and stir in the chia seeds. Allow to continue simmering for 10 minutes more, stirring occasionally.
Remove from heat and allow to sit for a few minutes. The jam will continue to thicken as it sits.
Make the Peanut Butter Pancakes
While the jam simmers, stir together the flour, sugar, baking powder and salt in a medium mixing bowl. In a separate bowl or a large liquid measuring cup, stir together the milk, peanut butter and vanilla until fully mixed. Pour the peanut butter mixture into the flour mixture and stir until fully blended.
Lightly oil a griddle or non-stick skillet and place over medium heat. One hot, pour 1/4 to 1/3 cup of batter onto the cooking surface. Cook about 4 minutes on each side, until lightly browned and fluffy. Transfer to a plate and repeat until all of the batter is used, adding oil to the cooking surface as needed between pancakes.
Serve with chia jam and a drizzle of peanut butter if you like.