You’re going to flip over this nourishing and delicious pancake recipe. The pancakes are made with a mix of gluten-free chickpea flour and almond milk, and each pancake gets topped with a schmear of almond butter and a naturally sweet, made-from-scratch Jellyberry grape jam. Jellyberry grapes are dark purple (so they’re rich in health-promoting antioxidants), and their naturally sweet, deep, rich flavor is reminiscent of grape jam. The American Institute for Cancer Research recommends eating at least 3½ cups of fruits and vegetables every day to reduce the risk for cancer and other diseases, and colorful grapes like the Jellyberries in this recipe, get you one delicious step closer to meeting that goal.
Ingredients
For the Jam:
- 2 cups purple grapes, cut in half
- 2 Tbsp. lemon juice
- 1 tsp. honey
- 1/4 tsp. ground cinnamon
- Pinch of salt. or to taste
- 1 tsp. cornstarch
- 1 Tbsp. water
For the Pancakes:
- 1 cup chickpea flour
- 2 tsp. baking powder
- 1/4 tsp. ground cinnamon
- Pinch of salt, or to taste
- 3/4 cup plain unsweetened almond milk
- 1 tsp. honey
- 1/2 tsp. vanilla extract
- Nonstick cooking spray
- 4 Tbsp. almond or peanut butter
Directions
- Place small saucepan over medium heat. Add grapes, lemon juice, honey, cinnamon and salt and stir to combine. Bring to low boil, lower heat, and simmer, uncovered, stirring occasionally, until grapes soften, about 8 minutes.
- Place cornstarch and water in small bowl and whisk to combine. Stir into grape mixture and cook, stirring frequently, until thickened, 1 to 2 minutes. Set aside.
- Meanwhile, place chickpea flour, baking powder, cinnamon and salt in medium-size bowl and whisk until well combined. Whisk in almond milk, honey and vanilla until well combined.
- Spray a 10-inch nonstick skillet with nonstick cooking spray and heat over medium heat. Pour in 1/3 cup of batter and cook until golden on the bottom, 2 to 3 minutes. Adjust heat to medium-low if bottom browns too quickly. Flip and cook another 2 minutes. Repeat with cooking spray and remaining batter. Keep pancakes warm between batches.
- To serve, spread 1 tablespoon almond butter evenly over each pancake. Top evenly with Jellyberry grape jam.
Notes
This recipe yields four, 8-inch pancakes. You can make smaller pancakes as desired.
Written for AICR and Divine Flavor by Liz Weiss, MS, RDN LIZ’S HEALTHY TABLE who is an award-winning author, blogger, podcaster and nutrition expert.
Sponsored By
If you're interested in becoming a corporate sponsor please contact our Corporate and Foundations Relations Department at [email protected]. All AICR Healthy Recipes meet AICR recipe guidelines and are reviewed and analyzed by AICR Registered Dietitians.
This recipe contains cancer fighting foods:
This recipe was specially crafted to support cancer prevention and survival. It adheres to AICR's Cancer Prevention Recommendations. Learn more about our recipe guidelines.
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