PB&J Oatcakes

Allow me to introduce you to two of my very best friends: PB and J.

They’re besties, kinda like PB and banana. Except these two go wayyyyy back, which makes them old school besties.
They play well together, especially on top toast, bread, inside of cupcakes and more recently, on pancakes.

Awww, how cute.

I was inspired to make these pancakes after recently smearing melty PB and J on toast and falling back in love with my childhood favorite all over again.

The base of the batter is actual oatmeal, which makes them a slightly more dense, rustic pancake.
Plus, there’s no butter or oil and they’re completely vegan. So it’s more like a plus, plus, plus.

This isn’t your ‘might pass off as birthday cake’ pancake.
This is your ‘I really want cake for breakfast but still want to feel semi-healthy’ pancake.
Make sense? I sure hope so.
Because I wouldn’t want you to miss out on this fat stack of pancake bliss.

There is a touch of peanut butter in the batter, but then I went and added a generous helping on top, too.
I mean, do I really have to explian myself here?
Is more peanut butter ever really a bad thing?
No. Let me answer that. No, it’s not.

PB & J Oatcakes
vegan | makes 10 medium pancakes

Ingredients
1/2 cup quick cooking oats
1/4 cup whole wheat flour
1 cup boiling water
1/4 cup non-dairy milk [like almond or soy]
1 Tablespoon peanut butter
pinch salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon vanilla
2 teaspoons sugar

Topping
2 Tablespoons each natural peanut butter and jelly

Method | Preheat griddle to medium-high heat [about 350 degrees]. Prepare oatmeal by combinging oats and boiling water in a bowl. Cover and let set for 5 minutes. Combine dry ingredients in a separate bowl. Add remaining wet ingredients to oatmeal, including PB, and mix. Add wet to dry and stir until just combined. Scoop onto lightly greased griddle in 1/4 cup measurements. These take a bit longer to cook than traditional pancakes since the oatmeal gives them a lot of moisture – about 2-3 minutes each side. Top with melted PB and J. Dig in!

Holy cow! I mean, could anything really be less than marvelous with pb and j melted on top?
I think not.

Although they didn’t come out as puffy as I’d originally imagined, they were incredibly delicious.
The oatmeal gave them a moist and hearty texture. They aren’t overly sweet. And the PB&J is just phenomenal on top. Makes me forget maple syrup ever existed.

I simply couldn’t dig into these without slicing some banana on top first.
It just wouldn’t have been right. And I was totally right.

Banana takes these from an A to an A+.
Or an A+++, depending on how generous of a teacher you are.
And I for one am a very generous teacher.

That’s a good pancake. A very, very good pancake.

And now onto spelling. Class?

D-e-l-i-c-i-o-u-s. Delicious.
A +++++++++++++ for all!

Enjoy! : )