Friday, September 14, 2012

Peanut Butter Oat Pancakes with Boysenberry Jam

What's better than a tall stack of  pancakes in the morning flavored with classic ingredients of our childhood, peanut butter and jelly. I'd be lying if I said I've never eaten a pb&j for breakfast but now I can save those for lunch.

Fluffy pancakes studded with rolled oats and crunchy peanut butter and drizzled with warm boysenberry jam.

Peanut Butter Oat Pancakes
makes 10 small-medium sized pancakes
1 1/4 cup all-purpose flour
1/4 cup organic cane sugar
1/4 cup old-fashioned oats
1 tbl baking powder
1/2 tsp salt
1 1/4 cup almond milk
1/3 cup crunchy natural peanut butter
2 tbl coconut oil, plus more for cooking
1/2 cup boysenberry jam

Combine the flour, sugar, oats, baking and salt. Add the almond milk, peanut butter and oil. Whisk to combine but do not over mix.
Preheat a non-stick pan and drizzle with a little coconut oil.
Form pancakes with about 3 tbl of batter each and cook until golden.
Combine the jam with 2-3 tbl of water and heat until thinned and pourable.

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