Peanut Butter and Jelly Pancakes (PB&J Buckwheat Pancakes)

These PB&J pancakes are buckwheat pancakes made with gluten-free flour, topped with peanut butter and a quick berry chia jam. They’re my family’s go-to pancakes, with a mix of fat, fiber and protein from the buckwheat, peanut butter and chia. You can make the jam while the skillet heats.

I use Costco’s peanut butter because it has just two ingredients, peanuts and salt.

Makes: 8 pancakes (serves 4, 2 pancakes each)
Cook: medium heat, about 2 minutes per side

Ingredients

Pancakes

• 1 cup buckwheat flour

• ½ cup gluten-free all-purpose flour

• 1¼ cups non-dairy milk (I use hazelnut milk)

• 2 tablespoons lemon juice or vinegar (to sour the milk into “buttermilk”)

• 1 large egg

• 1 teaspoon vanilla extract

• 1 tablespoon coconut sugar

• ¾ teaspoon baking soda

• ½ teaspoon sea salt

• 4 tablespoons butter, unsalted or vegan, divided: 2 tablespoons melted for the batter and 2 tablespoons for the skillet

  Berry chia jam

  • 2 cups frozen mixed berries (or any frozen fruit)

  • ½ cup water

  • 2 tablespoons chia seeds

  • 2 tablespoons coconut sugar (or honey or monk fruit, to taste)

  • ½ teaspoon tapioca flour mixed with 1 tablespoon water

  To serve

  • About 4 tablespoons smooth peanut butter (1 tablespoon per serving)

  • Berry chia jam

  Instructions

  Make the pancakes

  1. Stir the lemon juice or vinegar into the milk and let it sit for about 5 minutes.

  2. Whisk the buckwheat flour, gluten-free flour, coconut sugar, baking soda and sea salt together in a large bowl.

  3. Whisk the egg, vanilla and 2 tablespoons of melted butter into the soured milk.

  4. Make a well in the dry ingredients, pour in the wet mixture, and mix until smooth. Let the batter rest for 5 minutes. If it’s very thick, add a splash of milk.

  5. Heat a skillet over medium heat and melt a little of the remaining butter.

  6. Pour in about ¼ cup of batter for each pancake and spread it out slightly.

  7. Cook until the edges look dry and bubbles form, about 2 minutes. Flip and cook the other side.

  8. Top with peanut butter and berry chia jam.

  Make the berry chia jam (while the skillet heats)

  1. Combine the frozen fruit, water, coconut sugar and chia seeds in a saucepan.

  2. Let the fruit melt, then mash it. Taste, and add more sweetener if needed. Cook a few more minutes.

  3. Once it has cooled slightly, stir in the tapioca flour mixture to thicken it.

  Storage

  Store the jam in a glass container in the refrigerator for up to one week.

  Notes from the kitchen

  • Peanut butter: I use Costco’s peanut butter because it has just two ingredients. Check that the label of whichever brand you buy lists only peanuts and salt.

  • Berries: Buy organic mixed berries when possible.

  • Other fruit: Any frozen fruit works in the jam.

  Allergens and swaps

  • Contains peanuts and egg.

  • Dairy-free option: Use non-dairy milk and vegan butter.

  • Check your labels, especially the gluten-free flour and the buckwheat flour, if you’re cooking for someone with a sensitivity.

  Frequently asked questions

  Which peanut butter do you use? I use Costco’s peanut butter because it has just two ingredients.

  Can I make them dairy-free? Yes. Use non-dairy milk and vegan butter.

  How long does the berry chia jam keep? Up to one week in a glass container in the refrigerator.

  Can I use other fruit for the jam? Yes. Any frozen fruit works.

  Educational information only. It isn’t medical advice.