PB&J Pancake Tacos
PB&J Pancake Tacos: a recipe that pays homage to the classic breakfast favourite, with a twist! Featuring our Silver Tongue Foods Raspberry Jalapeno Jam. These tender pancakes are topped with a delicious medley of flavours including coconut yogurt, fresh seasonal fruits, and wholesome buckinis.
Ingredients:
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the PB&J Filling:
- Creamy peanut butter
- Silver Tongue Foods Raspberry Jalapeno Jam
For Toppings:
- Coconut yogurt
- Fresh seasonal fruits
- Buckinis (activated buckwheat groats)
Instructions:
Step 1: Preparing the Pancake Batter
In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, melted butter, and pure vanilla extract. Slowly incorporate the wet ingredients into the dry ingredients, being mindful not to overmix. The goal is to achieve a smooth batter.
Step 2: Cooking the Pancakes
Warm a non-stick skillet or griddle over medium heat and gently grease it with butter or cooking spray. Pour 1/4 cup of the batter onto the skillet for each pancake. Allow the pancakes to cook until bubbles form on the surface before carefully flipping them. Continue cooking for an additional minute, or until a beautiful golden brown colour is achieved. Repeat this process until the batter is used.
Step 3: Assembling the Pancake Tacos
Take one of the pancakes and spread a generous layer of creamy peanut butter along the centre. Nestle a spoonful of Silver Tongue Foods Raspberry Jalapeno Jam atop the peanut butter. Then fold the pancake in half, creating a taco-like shape, and gently press the edges together to encapsulate the filling.
Step 4: Toppings
Now it's time for toppings. Begin by spooning a dollop of coconut yogurt atop each taco. Then sprinkle your fresh fruits and buckinis on top.
Step 5: Enjoy!
Ingredients:
For the Pancakes:
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
For the PB&J Filling:
- Creamy peanut butter
- Silver Tongue Foods Raspberry Jalapeno Jam
For Toppings:
- Coconut yogurt
- Fresh seasonal fruits
- Buckinis (activated buckwheat groats)
Instructions:
Step 1: Preparing the Pancake Batter
In a mixing bowl, combine the all-purpose flour, sugar, baking powder, and salt. In another bowl, whisk together the milk, egg, melted butter, and pure vanilla extract. Slowly incorporate the wet ingredients into the dry ingredients, being mindful not to overmix. The goal is to achieve a smooth batter.
Step 2: Cooking the Pancakes
Warm a non-stick skillet or griddle over medium heat and gently grease it with butter or cooking spray. Pour 1/4 cup of the batter onto the skillet for each pancake. Allow the pancakes to cook until bubbles form on the surface before carefully flipping them. Continue cooking for an additional minute, or until a beautiful golden brown colour is achieved. Repeat this process until the batter is used.
Step 3: Assembling the Pancake Tacos
Take one of the pancakes and spread a generous layer of creamy peanut butter along the centre. Nestle a spoonful of Silver Tongue Foods Raspberry Jalapeno Jam atop the peanut butter. Then fold the pancake in half, creating a taco-like shape, and gently press the edges together to encapsulate the filling.
Step 4: Toppings
Now it's time for toppings. Begin by spooning a dollop of coconut yogurt atop each taco. Then sprinkle your fresh fruits and buckinis on top.
Step 5: Enjoy!