BOOST High Protein PB&J Pancakes
What you need
How to prepare
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.
Freeze leftover pancakes, pop in the toaster to reheat, and spread with jam or sliced bananas for a quick breakfast on the go.