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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 224.4
  • Total Fat: 6.9 g
  • Cholesterol: 1.9 mg
  • Sodium: 506.7 mg
  • Total Carbs: 36.0 g
  • Dietary Fiber: 4.6 g
  • Protein: 8.1 g

View full nutritional breakdown of PB&J Pancakes calories by ingredient
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PB&J Pancakes

Submitted by: SARAH2345

Introduction

This recipe was adapted from Meatlessmonday.com. This creative, kid-friendly meal combines all of our favorite things about breakfast and lunch. This recipe was adapted from Meatlessmonday.com. This creative, kid-friendly meal combines all of our favorite things about breakfast and lunch.
Number of Servings: 8

Ingredients

    1 1/4 cups whole wheat flour
    2 teaspoons baking powder
    1 teaspoon cinnamon
    1 teaspoon salt
    2 tablespoons unsweetened applesauce
    2 tablespoons honey
    1 teaspoon vanilla
    1 1/4 cup 1% milk
    1/2 cup crunchy peanut butter (reduced fat)
    8 teaspoons strawberry jam, heated in microwave
    powdered sugar, for garnish
    1 pint strawberries, sliced thin (about 12 strawberries)
    maple syrup, to taste
    cookie cutters (optional)

Directions

Sift together flour, baking powder, cinnamon and salt. Make a well in the center of the dry mix and add the oil, honey, vanilla and milk. Stir until mixed. (A few lumps are okay.) Add the peanut butter and mix well.

Take a 1/3 measuring cup of the batter to make each pancake. Lightly stir in 1 teaspoon of the melted/heated jam in the measuring cup with the pancake mixture prior to cooking.

Heat a frying pan on medium to medium-high heat. Coat with cooking spray and pour 1/3 cup batter with jam onto the pan to make one pancake at a time.

Cook pancake for 3 minutes on the first side, flip and cook the other side for 4 minutes. Pile pancakes onto a plate and set aside.

When all the pancakes are cooked, cut them into your favorite shapes with the cookie cutters.

Finish by topping the pancakes with powdered sugar, fresh strawberries and maple syrup.
(Powdered sugar and maple syrup not in nutrional info.)

Number of Servings: 8

Recipe submitted by SparkPeople user SARAH2345.





TAGS:  Vegetarian Meals |

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