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PB & J Pancake Stackers

25 4 servings, 1/4 recipe (148 g) each
Recipe By
Reviews
Prep Time
25
min.
Total Time
25
min.
Servings

4 servings, 1/4 recipe (148 g) each

Preparing the batter for these easy-to-make pancakes is as easy as making a smoothie! Fresh fruit and a bit of jam add the perfect touch of sweetness to these peanutty silver-dollar pancake stacks.

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What You Need

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Make It

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  • Blend first 7 ingredients and 1 Tbsp. peanut butter in blender until smooth. Let stand 5 min.
  • Heat large nonstick skillet on medium heat. Lightly brush some of the oil onto bottom of skillet. Spoon batter into hot skillet, using 1 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. Repeat with remaining oil and batter.
  • Mash raspberries lightly with fork in medium bowl; stir in jam. Spread pancakes with remaining peanut butter. Top each pancake with 1 tsp. jam mixture.
  • Stack pancakes on 4 plates. Secure each stack with short skewer, if desired. Spoon remaining jam mixture around pancake stacks.

Make Ahead

Cook pancakes as directed; cool completely. Refrigerate in airtight container up to 3 days. (Or, freeze in single layer in freezer-weight resealable plastic bag up to 3 weeks.) When ready to serve, reheat pancakes in microwave on HIGH 1 to 2 min. or just until warmed. Spread with remaining peanut butter, then continue as directed.

Servings

  • 4 servings, 1/4 recipe (148 g) each

Nutritional Information

Serving Size 4 servings, 1/4 recipe (148 g) each
AMOUNT PER SERVING
Calories 480
% Daily Value
Total fat 18g
Saturated fat 3g
Cholesterol 25mg
Sodium 450mg
Carbohydrate 58g
Dietary fibre 10g
Sugars 20g
Protein 26g
   
Vitamin A 0 %DV
Vitamin C 25 %DV
Calcium 25 %DV
Iron 20 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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