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,
- 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