PB & J Pancakes

Growing up we had a fabulously flamboyant Texan friend who was the epitome of Southern American cliché. His name was Uncle Hayseed (yep, that’s legit!) and he was never seen dressed in anything else other than denim jeans, crocodile leather cowboy boots, solid gold belt buckle bejewelled with real diamonds, rubies and sapphires, his crisp white shirt embroidered with his initials and his white rabbit fur cowboy hat. He was an ex quarter-back for the New York Jets who travelled the world drilling for oil. He barbecued steaks bigger than I’d ever seen covered in more spices and marinades than I thought possible. Nothing was small about Uncle Hayseed including his penchant for PB & J sandwiches. That’s ‘peanut butter and jelly’ or jam for us Aussies. He taught us to mix equal quantities of peanut butter, jam and butter in a bowl, nay, whip it in into a smooth, creamy paste and then lather it onto fresh white bread. Heaven!!! Refined sugar, partially hydrogenated oil heaven! 😉

Even as an adult, this carb-loaded, sugary treat was my ultimate comfort food – to the point where you’d question just how much bread was actually under the weight of that PB & J?! Of course nowadays white bread bloats me bigger than a low flying blimp and all that sugar induces a blood sugar drop that could put an army to sleep! So this morning I made my fave former treat into a sauce for breakfast pancakes, which was a huge hit and had the kiddies asking for more. That’s always a good sign!

No need to reinvent the wheel as far as the pancakes go when there’s a perfectly perfect on one of my favourite whole food blogs: Nourishing Days (thanks Shannon!) 🙂 As usual I tweaked it a little just to suit what I have in my pantry and fridge and this is the result:

paleo pancake perfection

Pancakes

  • 4 eggs (Organic and/or pasture fed – ‘free-range’ don’t exist anymore sadly!)
  • 120g coconut cream
  • 120g water
  • 55g coconut flour
  • 2 tsp vanilla extract
  • 1/2 tsp salt (Himalayan or Celtic, not table salt!)
  • Pinch of green stevia powder or a few drops of liquid stevia
  • 1 tsp bicarb (baking soda)
  • Ghee or coconut oil for frying
  1. Place all ingredients into your Thermomix and blend on speed 5 for 3 seconds
  2. Scrape sides of the bowl and mix again
  3. Heat ghee in a frying pan on low – about 5mm deep
  4. Drop dessert spoons of mixture into the ghee and flatten them as you do so – so that they cook quickly enough in the middle without burning on the outside
  5. Flip pancakes gently when you see the edges starting to cook and remove from the pan when golden coloured on both sides.

PB & J sauce

  • 2 Tbsp Almond butter
  • 1 Tbsp fruit-only jam eg: St Dalfour or Super Jam (or more to taste)
  • 2 Tbsp of grass-fed butter
  • Pinch of salt
  • Pinch of cinnamon
  • Enough water to make into a saucy consistency (about 2-4 dessert spoons)
  1. Blend all ingredients together on speed 4, scrape the bowl and blend until smooth.
  2. Pour liberally over pancakes or simply slurp as is, hiding where no one will find you. Yes. It’s that good!

Tips:

  • Try adding cinnamon to your pancake batter
  • Leave out the stevia and use as a savoury pancake, or as mini pizza bases which you can cook under the grill
  • Freeze leftover pancakes and simply pop into the toaster to reheat and re-crisp, no microwave necessary!
  • Top with coconut milk, yoghurt or real cream for a decadent hit
  • Substitute butter in the PB & J for coconut oil or ghee for a dairy-free option

Nyom nyom nyom

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Comments
4 Responses to “PB & J Pancakes”
  1. Zoe says:

    OMG UM Yes PLEASE!!! I lurveeeeee PB & J! Used to have this as a kid in Canada too – so yum. I often use PB and smash raspberries onto pancakes – but that sauce looks divine 🙂

  2. brenda34 says:

    Yeeeeee haaaaaa on the sauce!! And the tips!

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