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%) |
| 1/4 | cup sugar |
| 1 | teaspoon baking powder |
| 1/2 | teaspoon baking soda |
| 1/4 | teaspoon salt |
| 1/4 | cup creamy peanut butter |
| 2 | large eggs |
| 2 | cups low fat buttermilk |
| 1 | cup seedless raspberry jam |
Instructions:
- 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.
Nutrition Information:
Calories: 312, Protein: 9g , Carbohydrates: 55g, Fiber 1g,
Fat: 7g, Saturated Fat: 2g, Cholesterol: 49mg,
Sodium: 332mg