Lunch meets breakfast with these whole grain, protein-packed peanut butter and jelly pancakes.
While we don’t eat pancakes every weekend, a few times a month I like to whip up a big batch so that I can stock the freezer with homemade frozen pancakes. Mornings are a bit frantic in our house so I love knowing that I can have a warm, wholesome breakfast ready in just 60 seconds.
Lucky for me, my oldest loves to help “Mama mix”. Cooking with toddlers isn’t the tidiest of tasks but I believe it’s important to get your kids in the kitchen at an early age. Friends often ask why my kids aren’t picky eaters and I really believe getting them involved in the cooking process from farm to plate plays a vital role in their attitudes towards food.
This time of year we often make pumpkin or banana pancakes but I decided to turn my son’s favorite sandwich into breakfast with these Peanut Butter and Jelly Pancakes. Plain yogurt keeps them light and fluffy and natural peanut butter adds tons of flavor, healthy fats and protein.
These freeze beautifully so make a double batch and thank me in the morning!
Your fork is waiting.
Heat peanut butter in a microwave-safe dish for 30 seconds; set aside.
In a large bowl, whisk together dry ingredients: whole wheat pastry flour through salt.
In a medium bowl, whisk together wet ingredients: eggs through vanilla. Add melted peanut butter to the bowl and whisk until smooth and creamy.
Slowly add the wet ingredients to the dry ingredients and stir until all ingredients are fully incorporated.
Heat a non-stick griddle on medium heat and spray with cooking spray.
Ladle batter on to the griddle about 1/3 cup at a time. Heat on first side until bubbles begin to surface then flip. Cook on other side until golden brown, about 2 minutes per side.
While pancakes are cooking, microwave raspberry preserves with 2-3 tablespoons water for 45-60 seconds or until warmed through. Whisk raspberry syrup with a fork to remove lumps.
Serve pancakes with raspberry syrup and extra peanut butter if you wish.
serving size is 4 pancakes
Here are a few more tasty pancake recipes from my friends:
Whole Wheat Apple Cider Pancakes from All Day I Dream About Food
Caramel & Sea Salt Pea Pancakes from Cookin’ Canuck
Vanilla Yogurt Pancakes with Vanilla Bean Syrup from Baked Bree
Whole Wheat Zucchini Pancakes from Two Peas & Their Pod
Gluten Free Buckwheat Pancakes from Cookie and Kate
Whole Wheat Pancakes from Handle the Heat
Orange-Vanilla Greek Yogurt Pancakes (Whole Grain) from Aggie’s Kitchen
Dishing with Divya: Grain Free Pancake Muffins
Taste with the Eyes: Savory Korean Breakfast Pancake
The Mom 100: Pumpkin Pancakes
Dishin & Dishes: Red Velvet Pancakes
Napa Farmhouse 1885: Sweet Potato Pancakes with Chipotle Drizzle
Red or Green: Cornmeal Pancakes with Gingered Berries
Weelicious: Whole Wheat Pancake and Waffle Mix
Haute Apple Pie: Healthy Banana Oatmeal Pancakes
The Wimpy Vegetarian: Spinach & Garlic Chickpea Pancakes with Sriracha Yogurt
Domesticate Me: Ricotta Pancakes with Maple-Bourbon Whipped Cream
Creative Culinary: The Best Buttermilk Pancakes
FN Dish: A Short Stack of Perfect Pancake Recipes