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

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What you need

Ingredients

1 bottle (237 ml)BOOST High Protein Vanilla

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

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.

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.

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