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BOOST High Protein PB&J Pancakes

Who can resist the classic duo of peanut butter and jam nestled into fluffy buttermilk pancakes? These high-protein breakfast stackers are sure to bring you lasting energy for a busy morning.

Prep time: 8 mins.
Cook time: 16 mins.
Total time: 26 mins.
Servings: 8 pancakes
Skill level: Intermediate

What you need

Ingredients

2/3 cup (150 ml) all-purpose flour
1/2 cup (125 ml) whole-wheat flour
1 1/2 teaspoon (7 ml) baking powder
3/4 teaspoon (3 ml) baking soda
1 pinch Salt
1 egg
3 tablespoons (45 ml) smooth or chunky peanut butter
melted
2 tablespoons (30 ml) canola oil
2 tablespoons (30 ml) raspberry jam
2/3 cup (150 ml) fresh raspberries
Icing sugar

How to prepare

Instructions

1

In large bowl, whisk together all-purpose flour, whole-wheat flour, baking powder, baking soda and salt. In another bowl, whisk together BOOST® High Protein Vanilla, eggs, and peanut butter; pour over dry ingredients and whisk until combined but still slightly lumpy.

2

Brush some of the oil in a large non-stick skillet or griddle over medium heat. Scoop scant 1/4 cup (60 mL) batter into pan; spread slightly to form pancake. Repeat. Cook until bubbles appear on top, about 3 minutes. Flip and cook until bottom is golden brown, about 1 minute. Repeat with remaining batter, brushing the pan lightly with more oil. Transfer to rimmed baking sheet; cover and keep warm in 250°F (120°C) oven.

3

Serve pancakes spread with jam. Garnish with fresh berries and a sprinkle of icing sugar, if desired.

Tips

Lower Sugar Option

For a lower sugar option, substitute with Boost Diabetic Vanilla (0.5g sugar vs 14g sugar in Boost High Protein)

Quick breakfast

Freeze leftover pancakes, pop in the toaster to reheat, and spread with jam or sliced bananas for a quick breakfast on the go.

Nutrition information

Amount
% DV
Calories
158.27
Protein
6.11g
Potassium
243.46mg
Cholesterol
21.34mg
Carbohydrates
23.83g
Sugars
5.46g
Sodium
185.77mg
Saturated Fats
1.85g
Breakfast