Soft peanut butter pancakes served with raspberry preserves and milk for a great kid-friendly breakfast!
Prep Time: 10 minutesminutes
Cook Time: 15 minutesminutes
0 minutesminutes
Total Time: 25 minutesminutes
Servings:5servings
Ingredients
¼cupold fashioned rolled oats
½cupwhole wheat flour
¼cupall-purpose flour
¼teaspoonsalt
2teaspoonsbrown sugar, packed
1teaspoonbaking powder
1largeegg
1tablespoonvegetable oil
4tablespoonsreduced fat creamy peanut butter
1cupfat free milk
Nonstick cooking spray
⅓cupsugar 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!