My girls love pancakes. And they love breakfast for dinner. I’m not really the biggest fan. I don’t like syrup and a lot of things breakfast. But, I also like it when they want to eat, so I put on my creative juices. I wanted to figure out how to give pancakes a filling, creative, fun, and tasty boost while also adding some nutritional value. And, because I’m a giver, I wanted to share my creation.
PB&J Pancake Stack (gluten-free and dairy-free)
I was sent some Barlean’s Omega blends and the Blueberry Pomegranate Omega Swirl jumped out at me as a great syrup substitute. I also received some Flax-Chia-Coconut Seed Blend and thought it would be a fun crunchy topping. Since I had the fruit flavor, I thought adding some peanut butter or other nut or nut-free butter would add some protein and also make a fun twist on peanut butter and jelly, and thus the PB&J Pancake Stack was born.
My 7 year old is my super helper in the kitchen and she was the one that actually put them together. She made a great video of the process too which you can see below. Don’t miss it!
After cooking our favorite gluten-free pancake mix (prepared with almond milk), we spread a thin layer of peanut butter on the first pancake, then placed several strawberry slices on the peanut butter. We then topped that with another pancake, peanut butter and strawberries and topped it with one more pancake. Over the top, we drizzled the Blueberry Pomegranate Omega Swirl and then sprinkled some Flax-Chia-Coconut Seed Blend to add more omega-3s and a crunchy boost.
The PB&J Pancake stack was a big hit. And, it is surprisingly very filling, too. Of course, you can mix it up with your favorite nut or nut-free butter, various fruits and various sauces. Have fun and get creative. I’d love to know if you make them and how you add variety to mix it up for your family! The pancakes pair perfectly with Stonyfield Smooth & Creamy yogurt, too. Make a fruit parfait to go on the side and you’ve got a great meal….and maybe pair it with some bacon and eggs, too!
- favorite gluten-free pancake mix prepare as directed with milk substitute
- strawberries sliced
- peanut butter
- flax-chia-coconut
- pomegranate blueberry omega swirl
- Layer one pancake.
- Spread a thin layer of peanut butter.
- Top with sliced strawberries.
- Repeat another pancake, peanut butter and strawberries.
- Top with one final pancake.
- Drizzle omega swirl over the top.
- Top with flax-chia-coconut blend
Krystyn has been blogging since 2005. She is a sarcasm-loving, straight-shooting, jeans and t-shirts wearing, wife and mom of four girls (ages 12, 10, 6 and 4). She blogs about life as a mom and wife and includes anecdotes, funny stories (both mommy and other), family travel and more. She currently resides in the Atlanta, Georgia suburbs.
those look delicious. That N minus a front tooth – darn cute!!!!!
She’s about to lose the second one, too!
This gluten free PBJ pancake stack looks amazing! I would have to substitute cashew butter but the end result would still be utter deliciousness. Thanks so much for the inspiration!
Yes! That would be perfect! I made mine with almond butter, but we were out of it when we went to make the video!
She has such an interest in cooking. To the Cordon Bleu!!!! 🙂 I wanna see this girl win a “wars” show on the food network.
These look so fluffy too. Yummy.
Natalie can help me make breakfast for everybody in July. We will have our hands full.
I use peanut butter on pancakes as well, so good. I will even add some to the batter for added peanut butter flavor.
Looks yummy! Thank you for the recipe
We are always looking for different treats to prepare the grandkids…and me!
these look so appealing! i love the colors and i love all the flavors.
This looks like a nice breakfast, or do you call it lunch. I cannot wait to try making this tomorrow. Thanks for the sharing of a great and interesting treat.