Peanut Butter and Jelly Pancakes

Peanut Butter and Jelly Pancakes

I like to eat organic but, obviously, it’s not possible for me to live my life totally organic. After all, I’m pretty sure the local pizza joint I love isn’t too worried about where their tomatoes are coming from, despite offering whole wheat and spelt crust pies. I also like my daughter to eat fruit for dessert but the reality is, sometimes, a Dairy Queen blizzard is in order. Or you can’t help it if the teacher gives you the last of the jelly beans she had for the class party. (That actually happened to me today.) Clearly, Scarlett is going to want the jelly beans she watched the teacher hand over to me. Hell, I want the jelly beans! I just have to pick my battles each day and try to keep the tally for wins greater than the losses. It’s why I love this recipe because I get my pancake and can eat it too.

Made with spelt and wheat flour as well as wheat germ, it’s a total win over the white flour, chocolate chip heaven made by my local greasy spoon. You know the kind I mean. With all the syrup. Since flapjacks are my most favourite morning meal, I love that these cakers have had their acted cleaned up.

An adaption of a recipe I found at Whole Food, it got me really hooked for using grape sauce instead of syrup. I also love that, despite the fact it has peanut butter right in the batter, the pancakes come out strangely light and super tasty. I make this dish when ever I want to impress friends for brunch or just have a hankering for peanut butter. You could also substitute other nut butters if peanuts aren’t your friend (or a friend of your children’s).

Peanut Butter and Jelly

Peanut Butter and Jelly Pancakes


  • 1 1/2 cups low-fat buttermilk
  • 1 teaspoon baking soda
  • 1 1/2 cups red grapes
  • 6 tablespoons organic grape fruit spread
  • 2/3 cup organic whole wheat flour
  • 1/2 cup organic spelt flour
  • 1/4 cup organic wheat germ
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup organic, creamy peanut butter
  • 2 tablespoons honey
  • 2 egg whites


In a large bowl, combine buttermilk and baking soda and set aside.

Then put grapes and fruit spread in a food processor or blender and puree until smooth and frothy. Set aside.

Whisk both flours, wheat germ, baking powder and salt together. Put aside.

Add peanut butter, honey and egg whites to buttermilk bowl and whisk until combined.

Stir in flour mix until well incorporated.

Place butter or cooking spray on a griddle or frying pan over medium to low heat.

Ladle about 1/4 a cup batter onto warm surface, allowing space between each cake.

Cook until batter bubbles and then flip.

Cook for a total of 5 to 7 minutes. Remove from griddle or pan and place on plate.

Pour grape sauce over top to serve.



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