Having time for recipe creation and blogging seems to be more and more difficult these days. Fortunately I have a few recipes in the reserves for when there is no time for recipe creation. This is another one from the reserves that I have been working on for some time.
I absolutely love pancakes - if I could eat them for every meal I would! Some of my favorite previous pancake recipes are Whole Grain Chocolate Chip Oat Pancakes and Flourless Pumpkin Oat Pancakes. I see a common theme...oats!
Todays Peanut Butter and Jelly Oats Pancake recipe offers a fiber-rich peanut butter flavored pancake topped with a jelly syrup. The pancakes are made with whole wheat flour and oats to provide ample fiber. A sugar-free jelly can be used to reduce the sugar content of the meal. I used a sugar substitute to sweeten the pancakes without adding calories, but you could also use traditional sugar. At the last minute I decided to add oil to the recipe, but during one of my first attempts I did not oil and thought the result was satisfactory. Thus the oil could be optional! Lastly I used a powdered peanut butter from PB2, however a natural creamy peanut butter could also work.
Unfortunately I missed National Peanut Butter and Jelly day by only two days. I will wish you happy belated Peanut Butter and Jelly Day!
What are some other ways you like to enjoy peanut butter and jelly?!
Your family's dietitian,
PB and Jelly Oat Pancakes
Keywords: breakfast peanut butter
Ingredients (2 servings (2 pancakes each))
- ½ cup instant oats
- ½ cup enriched white or whole grain flour
- ¼ cup unsweetened applesauce
- 2 teaspoons canola oil
- 4 egg whites
- 4 packets Splenda sweetener (or sweetener of choice)
- ¼ cup + 2 teaspoons low fat milk
- ½ teaspoon baking powder
- ½ teaspoon vanilla extract
- 4 tablespoons Peanut Butter powder (PB2) or Peanut Butter (might not need as much peanut butter)
- Non-stick cooking spray
- 2-4 tablespoons low sugar jelly or jam
1. In a medium bowl mix together the oats, flour, applesauce, canola oil, egg whites, sweetener, milk, baking powder, and vanilla extract (Note: if batter seems too thick add more milk).
2. Heat skillet to medium heat; spoon about 1/4 - 1/3 cup batter onto skillet and cook for about 3-5 minutes; once the edges of the pancake appear to be cooked flip to other side and cook for 1-2 minutes; repeat with remainder of batter
3. Microwave the jelly for about 10 seconds and pour over pancakes
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