Gluten Free Vegan Peanut Butter & Jelly Pancakes

I’ve been running low on certain flours I use in my pancakes (again…I’m always running out! :P), but I had some gluten free rolled oats and a bit of chickpea flour, so I ground up the oats into a flour and added it with the chickpea flour…and I was seriously craving peanut butter and strawberry jam, but had nothing to put it on, so I added it into these pancakes! 😀 Since I had limited ingredients, I made a small batch – 6 pancakes, so feel free to make more!


Gluten Free Vegan Peanut Butter & Jelly Pancakes
Prep time
Cook time
Total time
Serves: 2-3
  • 1 "Flax Egg" (1 tbs ground flax, 2 tbs water)
  • ¼ cup chickpea flour
  • ½ oat flour
  • 1 tsp baking powder
  • ½ tsp baking soda
  • few shakes of cinnamon
  • pinch sea salt
  • ½ tbs strawberry jam (no artificial sweetener or added sugar if you have it)
  • ½ tbs natural peanut butter
  • ½ tsp pure vanilla extract
  • ½ cup unsweetened almond milk
  • 1 tbs agave / maple syrup / coconut nectar
  • small banana, mashed
  • ½-1 tbs whole rolled oats, optional (make sure to get certified gluten free oats if you have a gluten intolerance and/or want to make sure there is absolutely no gluten in the oats)
  • ½ tbs cacao nibs, optional
  • 1 tbs raisins, optional
  • coconut oil, for frying pan, if needed
  1. Get out a small cup or bowl and add the 1 tbs of ground flax with the 2 tbs of water and mix. Set aside for a few minutes.
  2. Get out a large bowl and add in the chickpea flour, oat flour, baking powder, baking soda, cinnamon and sea salt and mix together.
  3. Next add in the wet ingredients - the jam, peanut butter, vanilla extract, almond milk, agave/maple syrup and banana. Add in the flax egg. Mix everything together very well. Add in any of the optional ingredients you wish. I added the mixture to my magic bullet and pulsed it a few times to make sure the banana was blended nicely (I did this before I added in the cacao nibs, raisins, whole oats...).
  4. Allow mixture to sit for a few minutes while you heat up a skillet to medium-high heat. I added about ¼-1/2 tbs coconut oil.
  5. Once the pan is heated, get out a ¼ measuring cup and pour into the pan. I could fit three pancakes at a time. Cook for a few minutes until little bubbles start forming on top and the edges look a bit crispy. They should be easy to flip. Cook the second side for about half the time. I transfer the first three pancakes to a wire cooling rack since I usually make a bunch in the evening and freeze them for future breakfasts.
  6. This made 6 small-medium pancakes. If you want a larger batch, double/triple the recipe.


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  1. I’m excited to try this out since I love the combination of peanut butter & jelly. This will be fun to make for a brunch with my family 🙂
    Keep up the great work!

  2. Awesome! Thanks Megan 🙂 –Clare

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