PB & J Oatmeal Raisin Pancakes

Talk about a Sunday indulgence.

It’s been a long, LONG time since I actually prepared a sit down weekend breakfast myself rather than brunching out with my girls. Which I had done on Saturday. Because, really, I can’t go a whole weekend without mimosas and tofu scrambles with my girls. But still. It felt great to have a nice, home cooked, sit down, breakfast today before Sunday Funday got underway. Something other than a smoothie, overnight oats or avocado toast on the go, like I usually have.

These protein packed, filling pancakes are easily made gluten-free and exceptionally decadent. Though they’re not something I’d eat every day, they’re a great treat for weekend eats 🙂

1 cup coconut milk

3/4 cup gluten-free rolled oats

2/3 cup flour (AP is fine, but brown rice is great!)

1/2 cup raisins

2 tbsp coconut sugar

1 1/2 tsp baking powder

1 tsp pure vanilla

PB & J for topping (I used TJ’s organic PB and Stonewall Kitchen Strawberry Jam)

• Mix together all ingredients, except PB & J, and stir until smooth and somewhat thick
• In non stick pans, heat coconut oil over medium heat and cook pancakes on each side until golden brown
• Top with PB & J (pour on right away so the PB melts a little!)