PB&J Stuffed Multigrain Pancakes Recipe | Myrecipes - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Cheryl Slocum
Peanut butter powder is the secret to adding intense nutty flavor (without a lot of fat) to these jam-stuffed pancakes.
Ingredients
- 3.4 ounces white whole-wheat flour (about 3/4 cup)
- 3 tablespoons cornmeal
- 3 tablespoons old-fashioned rolled oats, finely ground
- 1/4 cup peanut butter powder
- 2 tablespoons granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 2/3 cups low-fat buttermilk
- 1 large egg
- 6 tablespoons strawberry fruit spread
- 2 tablespoons butter, melted
- 3 tablespoons powdered sugar
Instructions
- Preheat oven to 350 °.
- Heat a nonstick griddle or a large nonstick skillet over medium-high heat.
- Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 7 ingredients (through salt) in a medium bowl, stirring with a whisk. Add buttermilk and egg; stir mixture until combined.
- Spoon 3 tablespoons pancake batter onto hot griddle. Repeat procedure with 3 more tablespoons batter. Once pancakes begin to bubble, spoon 1 tablespoon strawberry spread onto 1 pancake. Top with other pancake, cooked side up, gently pressing edges to seal. Transfer to a baking sheet. Repeat procedure with remaining batter and fruit spread for a total of 6 pancake sandwiches.
- Place baking sheet in oven. Bake at 350 ° for 12 minutes or until pancakes are thoroughly cooked. Serve with butter and powdered sugar.
- To freeze: Cool stuffed pancakes to room temperature on a wire rack. Wrap each in plastic wrap; place in a large plastic freezer bag for up to 6 months.
- To heat: Remove pancakes from wrapping; wrap individually with a paper towel. Microwave at HIGH 2 minutes or until thoroughly heated.
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