Fluffy peanut butter pancakes served with raspberry preserves and milk for a great kid-friendly breakfast!
I’m baaaaaack! With another yummy back to school recipe you and your kids are going to be very excited about, because not only is it one hundred percent scrumptious as all peanut butter and jelly flavored things should be, but also nutritious. It’s important for kids to get protein at every meal, especially breakfast.
Protein at breakfast can help kids start their day off right. In fact, protein at breakfast can help keep kids feel full and satisfied, so they won’t feel hungry by mid-morning. Milk is a simple and affordable way for kids to get natural, high-quality protein in the morning, along with 8 other nutrients they need – like calcium, vitamin D and potassium. So with milk in the pancakes and an 8-ounce glass of milk on the side, this breakfast recipe delivers. Big time.
My mother used to pack me a pb+j sammie for lunch every single day for school and that sweet and savory flavor combo is one I’ve just never really grown out of. This pancake recipe is my breakfast take on peanut butter and jelly and I’m a little bit crazy about it.
Not only is it easy to prepare, it’s delicious and FUN to eat. Adult or child, doesn’t matter, you’re going to love it. This tasty protein-packed breakfast recipe, made with and paired with an 8-oz glass of milk, is a great way to start the day off right – especially before a busy day in the classroom!
PB & J Pancake Dippers
Soft peanut butter pancakes served with raspberry preserves and milk for a great kid-friendly breakfast!
- 1/4 cup old fashioned rolled oats
- 1/2 cup whole wheat flour
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 2 teaspoons brown sugar, packed
- 1 teaspoon baking powder
- 1 large egg
- 1 tablespoon vegetable oil
- 4 tablespoons reduced fat creamy peanut butter
- 1 cup fat free milk
- Nonstick cooking spray
- 1/3 cup sugar free raspberry preserves, for dipping
Pair each serving with:
- 8-ounce glass of milk
In a blender, combine oats and flours and pulse 3-4 times. Add salt, brown sugar, baking powder, egg, vegetable oil, peanut butter, and 1 cup milk. Pulse several times until combined and there are no lumps in the batter.
Preheat a nonstick skillet to medium-low heat and lightly grease with cooking spray. Pour 1/4 cup batter onto the skillet, allow to cook 1-2 minutes until bubbles appear around the edges, then flip and allow to cook another 1-2 minutes until golden. Immediately roll up pancakes and secure with a toothpick. Repeat process with remaining batter.
Serve with raspberry preserves for dipping and pair with remaining 8-ounce glass of milk.
This recipe has been sponsored by Milk Life. Thanks for letting me work with the brands I love to keep this blog going.
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