This morning, I had an important meeting to attend.  So, I woke up extra early to make a hearty breakfast.  I decided on peanut butter and jelly pancakes – really, does life get any better than this? 

Okay, so I really made the batter last night.  Hehe! 

Peanut Butter and Jelly Pancakes

Ingredients:

• 1 1/2 cups whole-wheat pastry flour
• 1 tsp. of baking powder
• ½ tsp ground cinnamon
• ¼ tsp ground ginger
• pinch of kosher salt
• 2 TB ground flaxseeds
• 1 ¼ c. almond milk
• 1/3 c. maple syrup
• 2 TB of canola oil
• 1/8 tsp. almond extract (or 1/2 tsp. vanilla extract)
• 1/4 c.  peanut butter (ok, I used my almond butter with a twist today, but I still like to call them pb & j pancakes!)

Procedures:

1. Preheat your oven to 200 degrees.
2. Mix dry ingredients and wet ingredients separately.  Mix in the dry with the wet slowly until fully incorporated.
3. Heat a large ungreased skillet over medium-heat until nice and hot. Add a large dollop of batter to the pan and tilt around a little bit until it’s about 5 inches in diameter.
4. After about a minute or two, depending on how hot your skillet is, the top of the pancakes should be starting to bubble. Flip them over and cook for another minute or two.
5. Pop the finished pancakes into the oven to keep them warm while you make the rest.
6.  Top with the jelly part – my blueberry and blackberry pancake sauce . 

I froze some of the sauce this summer, so this morning we enjoyed the wonderful taste of fresh summer berries!

I’m looking forward to a night of vegan baking with a friend !  Check back later for a recap!