Peanut Butter Jelly, Buckwheat Pancakes
By Molly Parnell



* 1 cup soy or almond milk

* 1 tbsp. ground flax seeds

* 1 tbsp. vegetable oil, plus extra for grilling

* 1 tsp. vanilla extract

* 1/2 cup spelt flour (or more buckwheat flour, or all-purpose flour)

* 1 tsp. baking powder

* 1/2 tsp. ground cinnamon

* 1/4 tsp. salt

* 1 cup buckwheat flour

Chia Jam:

– 1/2 frozen berries thawed

– 2 tablespoons chia seeds

– 1/2 tablespoon rice malt syrup


– 2 tablespoons coconut oil

– 1 tablespoon rice malt syrup

– 1/2 cup mixed nuts

– 3/4 cup oats

– 1/2 cup flaked coconut

– 1/4 cup mixed seeds (optional)

To serve: 

– Banana

– Peanut butter (natural)

– A cup of tea


  1. Preheat oven to 160 degrees
  1. Combine all the chia jam ingredients and set aside in refrigerator
  1. Combine all granola ingredients and spread out onto lined baking try, cook for 20 minutes or until golden brown
  1. To begin pancakes, stir milk, flax seeds, oil and vanilla together in a small bowl.
    Allow to sit for 5 minutes.
    While wet mixture sits, stir flours, baking powder, cinnamon and salt together in a medium bowl.
    Add wet ingredients and stir together until fully blended.
  1. Lightly oil the bottom of a nonstick skillet and place over medium heat.
    When oil is hot, pour 1/4 cup of batter into skillet.
    Cook until small bubbles form in the middle, about 3-4 minutes.
    Flip and cook about 2 minutes more on opposite side.
    Repeat until all batter is used, adding oil to skillet as needed between cakes.
  2. Layer pancakes with peanut butter, chia jam, and top with banana, coconut yoghurt and granola!




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