Peanut Butter and Jelly Oatmeal Pancakes
Published on June 18, 2020
14 4-inch pancakesJump to Nutrition Facts
1 ½ cups quick cooking oats
¾ cup all-purpose flour
1 teaspoon baking soda
1 teaspoon white sugar
1 teaspoon salt
2 cups skim milk
2 egg, lightly beaten
3 tablespoons natural peanut butter
2 tablespoons melted butter
¼ cup strawberry jam
- Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, about 2 minutes per side. Serve with strawberry jam.
Nutrition Facts (per serving)
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