PB & J Pancake Dippers
Soft peanut butter pancakes served with raspberry preserves and milk for a great kid-friendly breakfast!
Servings:5 servings
Ingredients
- ¼ cup old fashioned rolled oats
- ½ cup whole wheat flour
- ¼ cup all-purpose flour
- ¼ 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
- ⅓ cup sugar free raspberry preserves, for dipping
Pair each serving with:
- 8-ounce glass of milk
Instructions
- 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.
Notes
Pancakes can be made ahead - this makes a great on-the-go breakfast or lunch option for little tikes!
Nutrition
Calories: 278 kcal, Carbohydrates: 41 g, Protein: 9 g, Fat: 9 g, Saturated Fat: 4 g, Trans Fat: 1 g, Cholesterol: 38 mg, Sodium: 322 mg, Potassium: 271 mg, Fiber: 3 g, Sugar: 17 g, Vitamin A: 155 IU, Vitamin C: 2 mg, Calcium: 130 mg, Iron: 2 mg