What's better than peanut butter pancakes with jelly syrup with no added sugar...oh yah! With less than 10 ingredients, you can whip up an entire batch in just minutes for your whole family.
In a food processor or blender, quickly grind rolled oats for 30 seconds. In a large bowl whisk egg and add in yogurt. Stir together and add in melted peanut butter, juice, and vanilla. Mix wet ingredients until smooth. Add dry ingredients into liquid, stirring consistently, to create pancake batter. Heat a large skillet coated with cooking spray over medium heat. Pour ¼ cupfuls of batter onto skillet and cook until bubbles form on the surface. Flip with a spatula and cook until browned on the other side.
While batter is cooking, pour 1 cup grape cup into a small pot over medium heat. Add in cornstarch and stir frequently for 5 minutes. Remove from heat and allow mixture to cool, stir every 30 seconds until mixture thickens into a syrup consistency.
Pour the grape juice syrup on top of the pancakes and serve warm. Enjoy!
Notes
Want to add variety to your peanut butter and jelly pancakes? Try experimenting with a variety of toppings including peanut butter (yes peanut butter is in the pancakes, but you can’t go wrong with more!), fresh fruit such as strawberries, raspberries, or blueberries, chopped nuts, or even chia seeds!Have leftovers? Perfect! Let the pancakes cool completely, then place them in an airtight container and stick them in the refrigerator for up to 3 days. When you want to heat them back up, either toss in the toaster, on a skillet, or in the microwave until heated through. You can store extra jelly syrup as well. Just let the syrup cool then place it in an airtight container in the refrigerator. When you want to heat the syrup up, just stick it on the stove or in the microwave. The jelly syrup should keep well for 3-5 days. If the consistency is a little too thick, just add water (or more grape juice) 1 tsp at a time until it reaches the consistency you’d like. If you are looking to meal prep, try making these pancakes in advance. Just cook a batch (or even a double batch!) as directed. Avoid over-browning the pancakes when cooking. Once cool, place all of the pancakes on a parchment paper-lined sheet pan and place them in the freezer for 2-4 hours. Once completely frozen, you can stack them in a freezer bag or container. They will keep in the freezer for 3-4 months. To reheat, just place the frozen pancakes in the toaster until heated through.