Blueberry Jam Stuffed Pancakes
These Blueberry Jam Stuffed Pancakes take fluffy blueberry pancakes to the next level with a gooey, jam-filled center. Made with none other than St. Dalfour’s French Style Blueberry Jam, a hint of lemon zest, and gluten-free flour. This pancake recipe is naturally sweetened, and the perfect stack for a weekend brunch! Drizzle with a touch of maple syrup, and get ready to enjoy the best stuffed pancake recipe!
Servings 10 pancakes
Calories 119kcal
Equipment
- stove
Ingredients
- ½ cup St. Dalfour Blueberry Jam
- 1 flax egg 1 tbsp ground flaxseed + 3 tbsp water
- 1¼ cup plain, unsweetened plant based milk
- 1 tbsp lemon juice
- 1 tsp lemon zest
- 2 tsp vanilla extract
- 1 tbsp maple syrup
- 2 cups gluten free all purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp sea salt
Instructions
- Start by spreading 2 tsp sized circles of jam on a parchment lined baking sheet and placing in the freezer for about 20 minutes.
- Then, prepare your pancake batter by combining the remaining ingredients. If your batter is too thick, add 1 tbsp of water at a time until it reaches the right consistency.
- Heat a cast iron or non stick skillet over medium low heat and lightly coat with oil if desired (optional).
- Pour 3 tbsp of pancake batter into the pan and use a spatula to top with one of the discs of jam. Quickly top with 2 tbsp more pancake batter, covering jam entirely.
- Cook for 3-4 minutes per side until lightly golden. Repeat with remaining batter and jam.
- Serve hot topped with maple syrup, powdered sweetener and fresh blueberries.
Nutrition
Serving: 1pancake | Calories: 119kcal | Carbohydrates: 26g | Protein: 4g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 268mg | Potassium: 60mg | Fiber: 3g | Sugar: 7g | Vitamin A: 63IU | Vitamin C: 1mg | Calcium: 107mg | Iron: 1mg
