PB & J Stuffed Pancakes
The following recipe was created in collaboration with Lauren Schulte from The Bite Size Pantry.
Ever get a hankering for something healthy that’s both satisfying and sweet? These PB&J pancakes are just that! Made with 100% whole grain buckwheat flour and topped with layers of Bonne Maman jam, these pancakes are packed with the nostalgic sandwich flavor we know and love!
I love baking with whole grain flour because it is a great source of nutrients but still creates “craveable” light and fluffy pancakes. This whole grain buckwheat flour also keeps you fuller longer, so you’ll be fueled for those busy days.
We love pancakes for breakfast in our household, but typically only have them on special occasions. Why? Because traditional pancakes are packed with refined sugar and carbs. This is why I wanted to create a recipe that is both equally healthy and delicious.
The layers of Bonne Maman strawberry preserves and honey are a great substitute for refined sugar. If you really want to add extra decadence to your stack, spread a layer of Heinen’s freshly ground honey roasted peanut butter. Its absolute perfection on a plate!
PB & J Stuffed Pancakes
Servings: 10-12 Pancakes
Ingredients
For the Pancakes
- 1 ½ cups Bob's Red Mill buckwheat flour
- 1 Tbsp. Heinen’s raw honey
- 2 tsp. baking power
- ½ tsp. baking soda or 1 tsp. soda water
- ½ tsp. salt
- 1 ¼ cups Heinen’s almond milk
- 2 Heinen’s cage-free eggs
- 1 tsp. vanilla extract
- 2 Tbsp. Heinen's extra virgin olive oil
For the Toppings
- ½ cup Heinen’s fresh ground honey roasted peanut butter
- ½ cup Bonne Maman strawberry preserves
- 3-4 Fresh strawberries, whole or sliced
- 2 Tbsp. Heinen's pure organic maple syrup
Instructions
- In a large bowl, sift together the flour, baking powder, baking soda and salt.
- In another bowl, combine the milk, honey, vanilla, eggs and oil. Mix until smooth.
- Fold the wet ingredients into the flour mixture until combined.
- Spray a griddle or skillet with olive oil cooking spray.
- Heat over medium-low heat.
- Pour or scoop the batter onto the griddle, using 1/4 cup for each pancake. Cook until bubbly on top and golden on the bottom, about 4 minutes.
- Flip and cook until golden on the bottom, about 2 more minutes. Repeat this process until all of the batter is used.
- Place 1-2 pancakes on a plate. Spread a thin layer of the strawberry preserves on the first pancake.
- Spread a thin layer of peanut butter on the second pancake.
- Stack the pancakes on top of each other and continue until your desired stack height is reached.
- Add a dollop of strawberry preserves to the center of the top pancake and garnish with fresh strawberries and a drizzle of maple syrup.
Interested in making this recipe? Order the ingredients online for Curbside Grocery Pickup or Delivery.
