Peanut Butter and Jelly Pancakes with Fresh Fruit

Bowls, whisk, non-stick skillet, spatula

10 minutes

25 minutes

American

Pancakes, Peanut Butter, Jelly, Fresh Fruit

Breakfast

Stovetop

Vegetarian

1

2 tablespoons of peanut butter

2 tablespoons of jelly or jam of your choice

1 cup of all

purpose flour

2 teaspoons of baking powder

1/4 teaspoon of salt

1 cup of milk (or non

dairy milk)

2 tablespoons of vegetable oil or melted butter

1 large egg

1/2 cup of fresh fruit (blueberries, strawberries, etc.)

In a medium bowl, whisk together the flour, baking powder and salt until combined.

In a separate bowl, whisk together the milk, oil or melted butter and egg until combined.

Pour the wet ingredients into the dry ingredients and mix until just combined (do not overmix).

Heat a non-stick skillet over medium heat and grease with butter or oil if needed.

Drop about ¼ cupfuls of batter onto the skillet and cook for about 2 minutes on each side until golden brown and cooked through.

Spread peanut butter on one pancake and jelly on another pancake then stack them together to make a sandwich pancake. Repeat with remaining pancakes to make two sandwich pancakes in total.

Top each sandwich pancake with fresh fruit before serving warm with syrup if desired!

Calories – 478 kcal; Fat – 18.2 g; Carbohydrates – 62.7 g; Protein – 12.5 g; Sodium – 517 mg; Sugar – 20.4 g

Enjoy a delicious breakfast with these easy-to-make Peanut Butter and Jelly Pancakes with Fresh Fruit! Simply mix together the dry ingredients in one bowl, wet ingredients in another bowl then combine them together before cooking in a skillet for about 2 minutes on each side until golden brown and cooked through! Spread peanut butter on one pancake and jelly on another pancake then stack them together to make two sandwich pancakes before topping them off with fresh fruit before serving warm!

2

The state of Iowa is famous for its sweet corn, which is often grilled or boiled and served with butter.