I really can’t believe I could made these Peanut Butter and Jelly Stuffed Pancakes. I felt that I reached another level. I don’t know why but when eating these delicious pancakes I thought of eating a glazed doughnut filled with peanut butter and jelly. Maybe I dreamed it or maybe is a signal that I most cook them!
I used a homemade mango jelly because they are in season and my grand parents have an enormous mango tree with a lot of mangoes. We went to an adventure to pick up mangoes and suddenly…we had two trash bags full of mangoes! We really have to thank that. When I arrived home to store the mangoes, they occupied two drawers of the refrigerator. I did mango juice, ice cream and jelly and most importantly I gifted mangoes to everyone!
This pancakes can be tricky to cook but it is still funny. First, you prepare the regular pancake mixture and pour 2/3 of it in the pan in batches. Wait a little for them to get cook. Then, add about 1/2tsp of each: peanut butter and jelly in the center of the pancakes and add the remaining batter on top to seal. Wait a few minutes and flip the filled pancakes. After, let cook about 2minutes on medium heat. Finally, transfer them to the serving dish and you are ready to garnish them and eat them!
Ingredients: yield: 1 person
1/4cup whole wheat flour 2tsp brown sugar 1/2tsp baking powder a pinch of salt vanilla essence, cinnamon and nutmeg at ease 1.5tsp of peanut butter 1.5tsp jelly water for mixing
Optional toppings: berries, 1/4 cup greek yogurt 1T vegan milk a dust of cinnamon
Procedure: In a bowl mix the flour, sugar, salt, baking powder, cinnamon and nutmeg. Then, add the vanilla. Mix with the water until pancake consistency. Turn on a stove top on medium heat and spray coconut oil in it. Pour the batter in batches and wait one minute. Now, add 1/2tsp of the jelly into each pancake and do the same with the peanut butter. Once that is done, pour the remaining batter into each pancake in order to cover the filling. Wait another minute and flip them. After two minutes approximately, turn off the stove top and serve the pancakes into the serving dish.
For the frosting: Simply mix the greek yogurt with the vegan milk and spread it on top of the pancakes.
Add the fruits, cinnamon or anything you would like!
Nutritional facts (just the pancakes with the peanut butter): 4g fat 30g carbohydrates 5g protein