Recipe Peanut Butter and Jelly Pancake Dippers
1127 Recipe Peanut Butter and Jelly Pancake Dippers

Recipe Peanut Butter and Jelly Pancake Dippers


Recipe Peanut Butter and Jelly Pancake Dippers

Servings: 5 (2 pancake dippers per serving)

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
1 glass (8 ounces) fat-free milk

  1. In 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 no lumps in batter.
  2. Heat nonstick skillet to medium-low heat and lightly grease with cooking spray. Pour 1/4 cup batter onto skillet, cook 1-2 minutes until bubbles appear around edges then flip and cook another 1-2 minutes until golden. Immediately roll up pancake and secure with toothpick. Repeat process with remaining batter.
  3. Serve with raspberry preserves for dipping and pair with remaining 8-ounce glass of milk.

Nutritional information per serving: 310 calories; 9 g fat; 1.5 g saturated fat; 45 mg cholesterol; 17 g protein; 43 g carbohydrates; 3 g fiber; 430 mg sodium; 431 mg calcium (45% of daily value). Nutrition figures based on using fat-free milk, and include an 8-ounce glass of fat-free milk.

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From the same category: (Other desserts)

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