Experience a delightful twist on traditional pancakes with this baked Peanut Butter and Jelly Pancake Cake. It’s a gluten-free treat that combines the comforting flavors of peanut butter and fresh raspberry jam, baked into a fluffy pancake texture. Perfect for a family breakfast or to prepare in advance for quick morning meals.
Perfect Occasion: Ideal for a leisurely weekend breakfast, brunch gatherings, or as a fun and nutritious weekday breakfast option. It’s also great for kids’ breakfast and can be a wonderful addition to a brunch buffet.
Ingredients:
- Gluten-free all-purpose flour – 1.5 cups
- Baking powder – 1 tablespoon
- Coconut sugar – 1 tablespoon
- Coconut oil or ghee – 1/3 cup
- Eggs – 2
- Vanilla extract – 1 teaspoon
- Almond milk – 1 cup
- Unsweetened peanut butter – 1.5 tablespoons
- Raspberry jam (freshly made) – 1.5 tablespoons
Instructions:
- Preheat the oven to 200°C (392°F).
- In one bowl, mix together the gluten-free flour, baking powder, and coconut sugar.
- In another bowl, blend the coconut oil or ghee, eggs, vanilla extract, and almond milk.
- Combine the wet and dry ingredients until a smooth batter forms.
- Pour the batter into a greased baking dish.
- Dollop the peanut butter and raspberry jam evenly over the batter. Use a knife to gently swirl the toppings into the batter, creating a marbled effect.
- Bake in the preheated oven for about 20 minutes, or until the pancake cake is golden and set.
- Let it cool slightly, then slice and serve warm, drizzled with honey or your favorite syrup.
Enjoy this innovative and delicious Peanut Butter and Jelly Pancake Cake, a creative and satisfying breakfast treat!
