Peanut Butter and Jelly Pancakes

Aug 24, 2010 | Breakfast, Recipes

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


  1. 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.
  2. 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.
  3. 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