Peanut Butter and Jelly Pancakes
Our favorite sandwich transforms into our new favorite breakfast!
1 1/2 cups of all-purpose flour
1/4 cups of light peanut flour (28%)
1/4 cups of sugar
1 tsp of baking powder
1 tsp of baking soda
1/4 tsp of salt
1/4 cups of creamy peanut butter
2 each of large eggs
2 cups of low fat buttermilk
1 cups of 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.
Peanut flour is available for purchase online at The American Peanut Shellers Association.
Estimated Nutritional Information