PB&J Pancakes

  • Yield: 4 servings


1 1/4cups all-purpose flour
2teaspoons baking powder
3teaspoons cinnamon
1teaspoon salt
2tablespoons canola oil
2tablespoons maple syrup
1teaspoon vanilla
1 1/4cups plain soy milk
1/2cup crunchy peanut butter
8teaspoons strawberry jelly, heated in microwave
Powdered sugar, for garnish
12 strawberries, thinly sliced
Maple syrup
Cookie cutters (optional)


  1. Sift together flour, baking powder, cinnamon and salt. Make a well in the center of the dry mix and add the oil, syrup, vanilla and soy milk. Stir until mixed. (A few lumps are okay.) Add the peanut butter and mix well.
  2. Take a 1/3 measuring cup of the batter to make each pancake. Stir in 1 teaspoon of the melted/heated jelly in the measuring cup with the pancake mixture prior to cooking.
  3. Heat a frying pan on medium to medium-high heat. Coat with cooking spray and pour 1/3 cup batter with jelly onto the pan to make one pancake at a time.
  4. Cook pancake for 3 minutes on the first side, flip and cook the other side for 4 minutes. Pile pancakes onto a plate and set aside.
  5. When all the pancakes are cooked, cut them into your favorite shapes with the cookie cutters.
  6. Finish by topping the pancakes with powdered sugar, fresh strawberries and maple syrup.

Recipe by Kinzie of To Cheese or Not to Cheese?, courtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 531
  • Fat 25g
  • Saturated Fat 3g
  • Cholesterol 0mg
  • Sodium 968mg
  • Potassium 546mg
  • Carbohydrate 65g
  • Fiber 7g
  • Sugars 20g
  • Protein 16g