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Servings:

Vegan Oatmeal Peanut Butter Jelly Pancakes

Love PB & J? These Vegan Oatmeal Peanut Butter Jelly Pancakes make the perfect weekend treat! Makes around eight 3.5-inch pancakes.

Total Time

15min

4.3

3 Ratings

Author: Wholly Deliciousness!

Servings:

Ingredients

Oatmeal PB & J Pancakes

•

1 cup

Almond Milk

•

1 cup

Ground Oats

•

3/4 cup

Oats

•

3 Tbsp

Granulated Sugar

•

as needed

Baking Powder

•

as needed

Baking Soda

•

as needed

Vanilla Extract

•

4 Tbsp

Creamy Peanut Butter

•

4 Tbsp

Grape Jelly

Coconut Whipped Cream

•

1 can

Coconut Cream , chilled

•

1 tsp

Powdered Confectioners Sugar

Cooking Instructions

Mix Almond Milk (1 cup) , Ground Oats (1 cup) , Oats (3/4 cup) , Granulated Sugar (3 Tbsp) , Baking Powder (as needed) , Baking Soda (as needed) , and Vanilla Extract (as needed) in a bowl.

Heat frying pan to medium-high or griddle to 350 degrees F (175 degrees C).

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.

Heat Creamy Peanut Butter (4 Tbsp) and Grape Jelly (4 Tbsp) separately in a microwave oven until warm, about 30 seconds each.

For coconut whipped cream, beat Coconut Cream (1 can) with mixer and add Powdered Confectioners Sugar (1 tsp) .

Drizzle PB & J over pancakes and top with coconut whipped cream and any other desired toppings. Enjoy!

Nutrition Per Serving

CALORIES

493

FAT

15.1 g

PROTEIN

15.7 g

CARBS

76.7 g