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Nutritional Info

Servings Per Recipe: 12
Amount Per Serving
Calories: 140.9

Total Fat: 8.7 g
Cholesterol: 17.2 mg
Sodium: 297.9 mg
Total Carbs: 11.8 g
Dietary Fiber: 0.9 g
Protein: 4.9 g

View full nutritional breakdown of PBJ Pancakes calories by ingredient

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PBJ Pancakes

Submitted by: LADYLOOMI

Introduction

Saw this on foodnetwork and wanted to calculate the calories of it to see how i could edit it and make it more diet friendly. but just as is they are amazing!!!
p.s. i didn't add in the syrup, but that's just 1 cup water, 1 cup sugar, and 1 cup of your choice fruit set on a low simmer on a back burner while you're cooking the pancakes. Saw this on foodnetwork and wanted to calculate the calories of it to see how i could edit it and make it more diet friendly. but just as is they are amazing!!!
p.s. i didn't add in the syrup, but that's just 1 cup water, 1 cup sugar, and 1 cup of your choice fruit set on a low simmer on a back burner while you're cooking the pancakes.

Minutes to Prepare: 15

Minutes to Cook: 20

Number of Servings: 12

Ingredients

* 1 cup all-purpose flour

* 1 tablespoon baking powder

* 1/2 teaspoon salt

* 2 tablespoons sugar

* 1 egg

* 1 cup plus 2 tablespoons milk, plus extra if needed to thin

* 1/2 cup creamy peanut butter, melted

* 2 tablespoons oil

* 4 tablespoons butter - optional

Directions

Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup

Number of Servings: 12

Recipe submitted by SparkPeople user LADYLOOMI.

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