Baked Peanut Butter & Jam Pancake

I love pancakes. There is a common belief that they are incredibly unhealthy, but they can easily be adapted to make a healthy and nutritious meal. Most rest days in our house start with pancakes for breakfast. However they are something I struggle to make on my own and so require Neil to cook them. Therefore it becomes a joint effort, as I make the batter and he cooks it. Recently I came across the option to bake pancakes instead, which massively appealed as it took out the frying and flipping process. I just knew I had to try making my own healthy version and this is what I came up with. It actually turns out to be quicker than making standard pancakes and creates a lot less mess. The inspiration came from this peanut butter jelly tray bake recipe on the BBC, but I have put my own twist on it. Now that I have discovered that you can bake pancakes, I’m not sure I’ll be going back to the standard method. I look forward to trying other versions of it as well. When I do, I will be sure to share.

Print Recipe
Baked Peanut Butter & Jam Pancake
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 15 minutes
Servings
people
Ingredients
Instructions
  1. Preheat the oven to 180 degrees celsius.
  2. Rub the coconut oil all over the bottom of a round pie dish or oven safe frying pan.
  3. Weigh out the flour, baking powder and salt in to a bowl.
  4. Crack the egg in to the bowl.
  5. Measure out and pour in the milk.
  6. Mash the banana in a separate bowl with a fork before adding it to the main bowl.
  7. Using an electric hand whisk, if you have one, whisk everything together until it forms a smooth batter.
  8. Transfer the batter to the oiled dish.
  9. Place the jam in a small microwave safe bowl and carefully heat it in the microwave until it softens and becomes runny. Checking every 10-15 seconds.
  10. Once softened, scatter small spoonfuls of the jam over the top of the batter.
  11. Repeat the same process with the peanut butter.
  12. Using a fork, carefully swirl the jam and peanut butter around in the batter to mix it a little.
  13. Finally, sprinkle over the linseeds before placing it in the oven and leave to bake for 15 minutes.
  14. When cooked it should feel completely set, but the jam should still be soft and sticky.
  15. To serve, slice the pancake in half and place each half on a plate. Scatter over some freshly sliced banana or fresh berries if you prefer and enjoy.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



Leave a Reply

Your email address will not be published.