• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • about
  • Gluten-Free Recipes
  • Shop
  • work with me
  • contact

kumquat | gluten-free recipes

July 7, 2017 breakfast

Grain-Free PB&J Swirl Pancakes

grain-free PB&J swirl pancakes | kumquatblog.com @kumquatblog recipe

hoooooray!

i’m not sure i’ve ever been so excited for summer since i’ve become a parent.

you know why?! because it means i’m out of school TOO.

no pressure of accomplishing work, momming, and teaching every weekday. and struggles of feeling i’ve relegated my kid to being an intellectual failure on the days i drop the schooling ball. (okay… that’s a bit of an exaggeration. mostly.)

so bring on the swimsuits, the flip flops, the sandcastles, and the pancake breakfasts.

i’m sharing this recipe today on healthy aperture’s blog for my gluten-free kitchen series. they are grain-free PB&J swirl pancakes… taking that classic lunch (that my daughter always wants for breakfast) and mashing it up with a pretty pancake. it’s loaded with protein, made with a super simple homemade jelly, and will leave all the bellies full without the typical pancake sugar spike.

the classic sandwich + pancake mashup: #grainfree PB&J swirl pancakes. do it! Click To Tweet

grain-free PB&J swirl pancakes | kumquatblog.com @kumquatblog recipe

grain-free PB&J swirl pancakes | kumquatblog.com @kumquatblog recipe

Print Pin

Grain-Free PB&J Swirl Pancakes

Servings 8 servings

Ingredients

  • 2 cups mixed berries
  • 2 tablespoons honey
  • 2 tablespoons chia seeds
  • 2 cups almond flour
  • 3/4 cup arrowroot starch
  • 3/4 cup peanut butter powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk
  • 2 large eggs
  • 1/4 cup organic canola oil
  • 1/4 cup honey
  • 1 teaspoon apple cider vinegar

Instructions

  • To make chia jelly, combine berries and 2 tablespoons honey in a small saucepan. Simmer over medium heat for 10 minutes, stirring occasionally, or until berries are juicy and broken. Remove from heat. Stir in chia seeds. Pulse with an immersion blender, if desired, to smooth out jelly. Transfer to a bowl and chill for 4 hours or overnight.
  • Combine almond flour, arrowroot, peanut butter powder, baking powder, baking soda, and salt in a medium bowl.
  • Combine milk, eggs, oil, 1/4 cup honey, and apple cider vinegar in another bowl. Add milk mixture to flour mixture and mix until thick.
  • Place chilled jelly into a piping bag fitted with a large tip or into a zip-top bag with the corner snipped.
  • Pour 1/4 cupfulls of batter onto a hot, greased griddle. Drizzle a swirl of jelly onto top of pancake as it cooks. Flip pancake once it begins to bubble and cook on the swirl side until browned, about 2-3 minutes. Continue with remainder of batter and jelly.
  • Serve with additional jelly, if desired.

Categories: breakfast

Previous Post: « Grain-Free German Chocolate Bundt Cakes
Next Post: Grain-Free Fortune Cookies »

Primary Sidebar

k_gretchen_photo

hi! I'm Gretchen.

kumquat

the original dietitian food photographer · gluten-free recipe developer · experienced food stylist · happy wife · momma of three · food lover

gretchenbrownrd@gmail.com

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr
Food Advertising by logo
This error message is only visible to WordPress admins

Error: No feed found.

Please go to the Instagram Feed settings page to create a feed.

order my book

GF_Book

Recent Posts

  • Orange Juice Belgian Waffles
  • Steak and Eggs Skillet with Chimichurri and Sweet Potatoes
  • Fall Harvest Steak Salad
  • Cheddar and Apple Quesadillas with Bacon Jam
  • Grain-Free Sticky Toffee Fig Pudding Cake

Footer

  • Bloglovin
  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Tumblr

privacy policy


CeliacDisease.org

Copyright© 2023 · Cookd Pro Theme by Shay Bocks