This morning just a few hours ago Michelle and I got up early to make our dad a surprise for breakfast!
PB&J Pancakes…with a twist!
Almond butter and jelly pancakes, a.k.a AB&J
We got the inspiration from the wonderful Jessica! Who creates the most amazing food combinations and recipes Thanks to Jessica we already enjoyed another mouth watering treat – chocolate chip cookie dough pie!
We used Twin Cakes Bakery Gluten Free Vegan Pancake mix for the base of the pancakes. Instead of peanut butter we used almond butter since Michelle and I are sensitive to peanuts.
We took about 1 cup of almond butter placed in a small pot on low-to-medium heat with a splash of coconut milk and maple syrup. Even though this tasted amazing, it did not stay thin and runny, Jessica’s looked a lot better
I made my families favorite fruit compote (I used to make this compote all the time growing up). I took one bag of frozen mixed berries with juice of 1-2 oranges and 2 tbsp arrowroot. Place all fruit compote ingredients into a saucepan over heat heat. Stir together. Once arrowroot is dissolved, reduce to low heat. It will become thick and sticky.
When we all finished eating our PB&J pancakes, we all wished there was more to eat!
But wait there was…but sadly it was for our older sis. She joined us a little later for breakfast, but we saved her a plate!
But she loves pancakes as much as we do.
And with almond butter and fruit compote just put it over the top!
I think for a moment, we have all become little children again
Twins Question: What is your most favorite blog inspired meal??
Till next time,