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RECIPE
11 INGREDIENTS6 STEPS15MIN

Vegan Oatmeal Peanut Butter Jelly Pancakes

4.3
3 Ratings
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wholly deliciousness!
so vegan good
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Love PB & J? These Vegan Oatmeal Peanut Butter Jelly Pancakes make the perfect weekend treat! Makes around eight 3.5-inch pancakes. (Partnership with Panasonic)

15MIN

Total Time
wholly deliciousness!
so vegan good
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Ingredients
US / METRIC
Servings:
4
Serves 4
Oatmeal PB & J Pancakes
1 cup
Almond Milk
or other non-dairy milk
1 cup
Ground Oats
3/4 cup
Oats
1/2 tsp
Baking Powder
1/2 tsp
Baking Soda
1/4 cup
Creamy Peanut Butter
1/4 cup
Grape Jelly
or jelly/jam of choice
Coconut Whipped Cream
1 can
Coconut Cream , chilled
1 tsp
Powdered Confectioners Sugar
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Nutrition Per Serving
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CALORIES
495
FAT
15.1 g
PROTEIN
15.7 g
CARBS
77.0 g

Directions

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Step 1
Mix Almond Milk (1 cup), Ground Oats (1 cup), Oats (3/4 cup), Granulated Sugar (3 tablespoon), Baking Powder (1/2 teaspoon), Baking Soda (1/2 teaspoon), and Vanilla Extract (1/2 teaspoon) in a bowl.
Step 2
Heat frying pan to medium-high or griddle to 350 degrees F (175 degrees C).
Step 3
Pour about 1/4 cup size pancakes and cook 2-3 minutes on the first side. Flip and cook for another 2-3 minutes, until golden.
Step 4
Heat Creamy Peanut Butter (1/4 cup) and Grape Jelly (1/4 cup) separately in the Panasonic Microwave Oven until warm, about 30 seconds each.
Step 5
For coconut whipped cream, beat Coconut Cream (1 can) with mixer and add Powdered Confectioners Sugar (1 teaspoon).
Step 6
Drizzle PB & J over pancakes and top with coconut whipped cream and any other desired toppings. Enjoy! Cooking results may vary depending on microwave oven used.

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Nutrition Per Serving
Calories
495
% Daily Value*
Fat
15.1 g
19%
Saturated Fat
3.4 g
17%
Trans Fat
0.0 g
--
Cholesterol
8.7 mg
3%
Carbohydrates
77.0 g
28%
Fiber
6.0 g
21%
Sugars
39.8 g
--
Protein
15.7 g
31%
Sodium
392.6 mg
17%
Vitamin D
0.6 µg
3%
Calcium
153.1 mg
12%
Iron
3.0 mg
17%
Potassium
311.1 mg
7%
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