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BOOST High Protein PB&J Pancakes

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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:
Total time:
Servings: 8 pancakes
Skill level: Intermediate

What you need

1 bottle (237 mL) BOOST High Protein Vanilla
2/3 cup (150 mL) all-purpose flour
optional Powdered sugar
1/2 cup (125 mL) whole-wheat flour
1 1/2 tsp (7 mL) baking powder
3/4 tsp (3 mL) baking soda
pinch salt
1 egg
3 tbsp (45 mL) smooth or chunky peanut butter, melted
2 tbsp (30 mL) canola oil
2 tbsp (30 mL) raspberry jam
2/3 cup (150 mL) fresh raspberries

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, egg 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 powdered sugar, if desired.

Tips

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

Per 2 pancakes

 
Amount
% DV

Calories

380
 

Fat

16 g
 

Saturated Fat

2.5 g
 

Cholesterol

50 mg
 

Sodium

550 mg
 

Carbohydrate

46 g
 

Fibre

5 g
 

Sugars

13 g
 

Protein

12 g
 
Breakfast BOOST

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