Peanut Butter & Jelly Pancakes (American Style)

Recipe for fluffy american peanut butter jelly pancakes with coconut taste and vegan option - healthy, delicious, easy and quick to make! ;-)
5 from 3 votes
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Course: Basics, Breakfast, Dessert, Snacks


  • 80 g spelt flour
  • 25 g coconut flour
  • 1 heaped tsp baking powder
  • a mashed banana
  • 1 egg or egg replacement - see text
  • 125 g yogurt of choice
  • 60 ml plantbased milk
  • 30 ml sparkling water
  • 2 tsp peanut butter or other butter, melted
  • maple syrup or other to taste
  • a bit of cinnamon & vanilla (as option)
  • coconut oil for frying


  • peanut butter
  • raspberries puréed with agave syrup
  • fresh raspberries
  • pomegranate
  • granola


  • First whisk the egg (or egg substitute) with the mashed banana, yogurt, milk, melted peanut butter and syrup to taste.
  • Then stir in the sparkling water gently, so that the carbon dioxide is still contained.
  • In a bowl combine flour, (cinnamon, vanilla) and baking powder and then add to the yogurt mixture. (You‘ll get the best results when you sieve the flour).
  • Blend everything short and quickly, so that you don’t overwhisk. The dough should have a creamy, thick and smooth consistency. If it’s too thick, add a little more liquid.
  • Let the dough rest for about 10 minutes.
  • Heat up coconut oil in a large pan on a medium heat.
  • Now place about 2 tbsp of dough per pancake in the pan and form round pancakes by a circular motion.
  • As soon as bubbles form on the surface (after about 2-3 minutes), flip the pancakes and bake for another 2-3 minutes until done.
  • Serve the warm pancakes with peanut butter, raspberry purée, fresh raspberries, pomegranate and other toppings as desired.
  • Enjoy!
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