PB&J Pancakes

PB&J Pancakes

Serves 6
These pancakes put a new spin on the the classic lunchbox sandwich. Let the kids measure the ingredients and stir the batter. Little fingers are perfect for pressing the buttons on the food processor, too.
  • 1 1/2 cup low-fat buttermilk
  • 1 teaspoon baking soda
  • 1 1/2 cup red grapes
  • 6 tablespoons grape fruit spread
  • 2/3 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1/4 cup wheat germ
  • 1 tablespoon baking powder
  • 1/2 teaspoon fine sea salt
  • 1/3 cup creamy peanut butter
  • 2 tablespoons honey
  • 2 egg whites
  • Nonstick cooking spray
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In a large bowl, combine buttermilk and baking soda and set aside. Meanwhile, put grapes and fruit spread into a food processor or blender and purée until frothy and smooth; set grape sauce aside.

Put both flours, wheat germ, baking powder and salt in a large bowl and whisk to combine; set aside. Add peanut butter, honey and egg whites to buttermilk mixture and whisk until combined, then add flour mixture and stir until well incorporated.

Heat a griddle or large skillet over medium heat then spray generously with cooking spray. To make each pancake, ladle about 1/4 cup of the batter onto the griddle, spreading it out slightly to make a 4-inch circle (or make smaller pancakes, if you like). Cook, flipping pancakes once and using more cooking spray as needed, until golden brown and cooked through, 5 to 7 minutes total. Transfer pancakes to plates, spoon grape sauce over the top and serve.
Nutritional Info: 
Per Serving: Serving size: 2 pancakes, 290 calories (70 from fat), 8g total fat, 2g saturated fat, 790mg sodium, 48g carbohydrates, (4 g dietary fiber, 24g sugar), 11g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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