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Peanut Butter & Jelly Oat Pancakes (vegan, gluten-free)
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5 from 2 votes

Peanut Butter & Jelly Oat Pancakes (vegan, gluten-free)

Rich, fluffy peanut butter + oat pancakes are topped with a generous dollop of homemade sweet strawberry compote. The perfect breakfast to initiate the start of an awesome weekend morning.
Prep Time15 mins
Cook Time50 mins
Total Time1 hr 5 mins
Course: Breakfast, Pancakes
Servings: 2 -3


For the Peanut Butter Oat Pancakes

  • 1 tablespoon ground flax
  • 3 tablespoons water
  • 1 cup homemade oat flour (see notes)
  • 2 ½ tablespoons coconut sugar
  • 1 tablespoon baking powder
  • teaspoon fine grain sea salt
  • 1 cup almond milk
  • ¼ cup creamy peanut butter
  • 1 tablespoon pure maple syrup
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon apple cider vinegar

For the Strawberry Compote

  • 2 cups quartered fresh strawberries
  • 3 tablespoons pure maple syrup
  • optional: seeds of 1 vanilla bean
  • optional: 1 teaspoon arrowroot powder

Additional Toppings

  • pure maple syrup


To Make the Peanut Butter Oat Pancakes

  • Make a flax egg by adding the flax and water to a bowl, whisk together with a fork, and let the mixture stand at room temperature for 10 minutes.
  • Add the oat flour, coconut sugar, baking powder, and sea salt to a large mixing bowl and mix together.
  • In another bowl, whisk together the flax egg, almond milk, peanut butter, maple syrup, vanilla extract, and apple cider vinegar.
  • Pour the wet ingredients into the dry and gently mix together, being careful not to over mix.
  • Let the batter rest for 10 to 20 minutes. (The baking powder will begin to active during this rest period, yielding a super fluffy pancake batter).
  • While the batter is resting, heat a small (approximately 5-inches in diameter) well-seasoned cast iron skillet or nonstick pan over medium-low heat for approximately 10 minutes.
  • When ready to make the pancakes, spray the skillet with coconut oil or cooking spray and pour ⅓ cup batter into the pan. Cook for 4-5 minutes, carefully flip, and cook another 3-4 minutes. Remove the pancake from the pan and repeat until all batter is used.

To Make the Strawberry Compote

  • While cooking the pancakes, add the strawberries, maple syrup, and vanilla to a medium sauce pan over medium heat. Bring the mixture to a boil, reduce heat, and simmer for 15 minutes or until the strawberries are tender and beginning to break down. If you want to thicken the mixture, scoop out about ¼ cup into a bowl, add in 1 teaspoon arrowroot powder, whisk together, return the mixture to the pan, and cook an additional 2-3 minutes to thicken.
  • Remove from heat and use a fork to mash the strawberries, being careful as the mixture will still be hot.

To Serve

  • Stack the pancakes, top with strawberry compote, and drizzle with pure maple syrup.
  • Serve immediately.
  • Refrigerate leftovers.


*Make your own oat flour by adding about 1 ½ cups gluten-free rolled oats to a food processor, process for 4-5 minutes or until you have a fine flour. Homemade oat flour tends to be coarser and less absorbent than store-bought oat flour, so I recommend making your own in order to avoid having to adjust the recipe.