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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

    Ingredients

    2/3 cup all-purpose flour
    1/2 cup whole wheat flour
    1 1/2 tsp baking powder
    3/4 tsp baking soda
    pinch salt
    1 egg
    3 tbsp peanut butter, melted
    melted
    2 tbsp canola oil
    2 tbsp raspberry jam
    2/3 cup fresh raspberries
    icing sugar, for dusting

    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 dusting of icing sugar.

    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.

    What you need

    Ingredients

    2/3 cup all-purpose flour
    1/2 cup whole wheat flour
    1 1/2 tsp baking powder
    3/4 tsp baking soda
    pinch salt
    1 egg
    3 tbsp peanut butter, melted
    melted
    2 tbsp canola oil
    2 tbsp raspberry jam
    2/3 cup fresh raspberries
    icing sugar, for dusting

    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 dusting of icing sugar.

    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.

    Breakfast