Peanut Butter and Jelly Pancakes
Our favorite sandwich transforms into our new favorite breakfast!
Peanut flour is available for purchase online at The American Peanut Shellers Association.
SERVES 8 (3 pancakes per serving)
|1 1/2||cups all-purpose flour|
|1/4||cup light peanut flour (28%)|
|1||teaspoon baking powder|
|1/2||teaspoon baking soda|
|1/4||cup creamy peanut butter|
|2||cups low fat buttermilk|
|1||cup seedless raspberry jam|
- Combine the all-purpose flour, peanut flour, sugar, baking powder, baking soda and salt in a large bowl. Place the peanut butter in a medium microwave safe bowl and microwave in 15 second increments until thinned. Add the eggs and buttermilk to the peanut butter; whisk well to combine. Stir the wet ingredients into the dry ingredients until smooth.
- Heat a nonstick griddle or skillet over medium-low heat. In batches, spoon 3 tablespoons of the batter onto the griddle or skillet for each pancake; cook until lightly browned, about 3 minutes per side.
- Warm the jam in a small saucepan over medium heat until thin and warm. Spoon over each serving.
Calories: 312, Protein: 9g , Carbohydrates: 55g, Fiber 1g,
Fat: 7g, Saturated Fat: 2g, Cholesterol: 49mg,