SPBC Fruity Maple PB Pancakes

Servings: 4 small pancakes


-      1/2 cup spelt flour

-      1/2 tsp cinnamon

-      Pinch of sea salt

-      1 tsp baking powder

-      1/2 cup unsweetened almond milk  (or your choice)

Syrup & Filling:

-      Pure maple syrup, drizzled

-      Saratoga Peanut Butter NY Maple peanut butter

-      Jam (your choice)

-      Unsweetened Coconut (optional)

-      Cacao nibs (optional)

-      Sliced banana

-      Blueberries

-      Raspberries


1. Mix all dry ingredients together the night before and place in container.

2. In the morning, heat a skillet on medium while mixing the batter. Add the milk to dry ingredients and stir well.

3. Spray the skillet with non-stick oil and spoon the batter onto the skillet on medium-low temperature. Flip pancakes when bubbles pop and cook other side.

4. Layer with sliced banana, peanut butter, jam, and other toppings as you wish!