PB and J Pancakes

Need a lacto ovo vegetarian side dish? PB and J Pancakes could be an amazing recipe to try. One portion of this dish contains around 6g of protein, 13g of fat, and a total of 264 calories. This recipe serves 12 and costs 91 cents per serving. From preparation to the plate, this recipe takes approximately 35 minutes. This recipe from Foodnetwork requires flour, sugar, egg, and lemon zest. 25 people were impressed by this recipe. Taking all factors into account, this recipe earns a spoonacular score of 43%, which is good. Chickpea Flour Pancakes (Besan Chilla/Cheela) – Traditional Pancakes Taken To The Next Level, Quinoa Whole Wheat Greek Yogurt Pancakes {The Healthiest Pancakes I’ve Ever Made}, and Chilean Sea Pancakes, Or Bindaetteok (korean Mung Bean Pancakes) are very similar to this recipe.

Servings: 12

Preparation duration: 10 minutes

Cooking duration: 25 minutes

 

Ingredients:

1 tablespoon baking powder

2 pints fresh blackberries

4 tablespoons butter

1/2 cup creamy peanut butter, melted

1 egg

1 cup all-purpose flour

1 lemon, zested

1 cup plus 2 tablespoons milk, plus extra if needed to thin

2 tablespoons oil

1/2 teaspoon salt

3/4 cup sugar

2 tablespoons sugar

1 cup water

Equipment:

griddle

whisk

bowl

wooden spoon

sauce pan

Cooking instruction summary:

Watch how to make this recipe. Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined. Add a little extra milk if batter feels too thick. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter. Serve pancakes with Blackberry Syrup. In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.

 

Step by step:


1. Watch how to make this recipe.

2. Preheat a griddle. In a large bowl, whisk together dry ingredients. Slowly mix in egg, milk, peanut butter and oil until combined.

3. Add a little extra milk if batter feels too thick.

4. Let mixture sit 5 minutes. Melt 1 tablespoon butter on griddle and move around to coat entire griddle.

5. Pour about 1/4 cup of batter per pancake on griddle to form 5-inch pancakes. The batter spreads as it cooks. Fill griddle without crowding pancakes. Flip when air pockets start to pop on the top and a quick peak on the underside reveals a golden pancake. Repeat with remaining butter and batter.

6. Serve pancakes with Blackberry Syrup.

7. In a saucepan over medium heat, combine all ingredients and bring to a boil, stirring until sugar is dissolved. Lower heat to a simmer and cook until liquid is reduced to a syrupy consistency, about 10 minutes. Use a wooden spoon to break up blackberries as they cook. Strain syrup to remove seeds and serve warm.


Nutrition Information:

Quickview
264k Calories
6g Protein
13g Total Fat
33g Carbs
5% Health Score
Limit These
Calories
264k
13%

Fat
13g
20%

  Saturated Fat
4g
26%

Carbohydrates
33g
11%

  Sugar
20g
23%

Cholesterol
25mg
9%

Sodium
196mg
9%

Get Enough Of These
Protein
6g
12%

Manganese
0.75mg
37%

Vitamin C
17mg
21%

Fiber
5g
21%

Vitamin K
17µg
17%

Vitamin E
2mg
16%

Phosphorus
161mg
16%

Vitamin B3
2mg
13%

Folate
49µg
12%

Copper
0.21mg
10%

Calcium
99mg
10%

Potassium
343mg
10%

Magnesium
37mg
9%

Selenium
6µg
9%

Vitamin B2
0.14mg
8%

Vitamin B1
0.12mg
8%

Iron
1mg
7%

Vitamin A
338IU
7%

Zinc
0.94mg
6%

Vitamin B5
0.52mg
5%

Vitamin B6
0.1mg
5%

Vitamin D
0.41µg
3%

Vitamin B12
0.13µg
2%

covered percent of daily need
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