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.