Vegan PBJ Pancake Sandwiches - Recipe
Smooth peanut butter and a quick homemade Strawberry Chia Jam between two fluffy pancakes. These vegan PBJ Pancake Sandwiches could be your breakfast!
Servings 2 sandwiches
Fillings - Strawberry Chia Jam and Peanut Butter
- 1 cup frozen strawberries
- 1/2 teaspoon maple syrup
- 1 pinch salt
- 1/4 teaspoon chia seeds
- 2 teaspoons peanut butter
First, let's prepare the Strawberry Chia Jam. Put the frozen strawberries together with the maple syrup in a pot and heat it on medium to high heat until soft. Use a potato masher or fork to mash the strawberries. Add a pinch of salt and the chia seeds. Let it cook further for a couple of minutes until the liquid starts to reduce. Let it cool off. You won't need the whole strawberry jam for the pancake sandwiches. You can keep the rest of the jam in a glass jar and store it in the fridge for 1-2 weeks.
Add the flour, baking powder, and salt in a mixing bowl, give it a quick whisk. Add in the maple syrup, plant-based milk and coconut oil. Whisk until incorporated. Let it sit for a few minutes.
Spray a flat pan or griddle with oil and heat it up to medium to low heat. Add a small ladle of pancake batter. Let it cook until the middle becomes bubbly and the corners set, then flip with a spatula. Let it cook on the other side until done. Repeat for all the pancakes. You should be able to get 4 pancakes out of the batter.
Find two matching pancakes, spread 1 teaspoon peanut butter on one pancake, spread 1 tablespoon of jam on the other pancake. Combine and enjoy! Repeat for the other pancake sandwich.
Calories: 248kcal | Carbohydrates: 43g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Sodium: 94mg | Potassium: 369mg | Fiber: 2g | Sugar: 13g | Vitamin C: 42.3mg | Calcium: 87mg | Iron: 2mg