Peanut Butter and Jelly Oatmeal Pancakes

Nutrition Facts:

Serves 7

Serving Size– 2 pancakes

Calories– 262

Total Fat– 9.4g

Fiber– 2.7g

Protein– 9.5g

Do not over-mix pancake batter because it overdevelops the gluten, resulting in rubbery pancakes. Also it will burst the air bubbles in the batter, which help make light fluffy pancakes.  If pancake batter is too runny, add a small amount of flour; if batter is too thick, add some milk to the batter.


1 ½ cups quick oats

¾ cup all-purpose flour

1 teaspoon baking soda

1 teaspoon sugar

2 cups skim milk

2 eggs, lightly beaten

3 tablespoon peanut butter

2 tablespoon butter, melted

Cooking spray

¼ cup strawberry jam


Combine oats, flour, baking soda, sugar in a large bowl and set 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 high heat, and coat with cooking spray.  Pour ¼ cup 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. Serves 7


Recipe adapted from 


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