Creative Peanut Butter & Jelly: Breakfast Edition

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Peanut Butter & Jelly Stuffed Pancakes, recipe provided below (adapted from Recipe Runner)

 Ingredients:

  • 1 cup whole wheat pastry flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cinnamon
  • 1 cup low-fat buttermilk
  • 2 tablespoons plain non-fat Greek yogurt
  • 1 egg white
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/4-1/3 cup peanut butter
  • 1/4-1/3 cup jelly/jam of choice
  • Chopped honey roasted peanuts, more peanut butter, and maple syrup for topping the pancakes

Directions:

  • In a large bowl whisk together the dry ingredients.
  • In a smaller bowl whisk together the buttermilk, yogurt, egg white, honey and vanilla.
  • Pour the wet ingredients into the dry and fold together with a rubber spatula until combined.
  • Heat up an electric griddle according to manufacturers instructions.
  • Scoop approximately 3 tablespoons of the pancake batter onto the hot griddle.
  • When bubbles start to form on top of the pancake, spoon about a heaping teaspoon of peanut butter and a teaspoon of jelly onto the center of the pancake.
  • Cover the peanut butter and jelly with another tablespoon of the pancake batter then flip the pancake over and cook until done.
  • Repeat the process with the remaining pancake batter, peanut butter and jelly.
  • Top the pancakes with more peanut butter and jelly, chopped peanuts, and maple syrup if desired.
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Peanut Butter & Jelly Overnight Oats, recipe provided below (adapted from The Nutritionist Review

Ingredients:

Directions:

  • Mix all ingredients together for peanut butter oats.
  • Microwave strawberries for one minute and mash with a fork.
  • In a small jar, layer strawberry filling and peanut butter oats.
  • Let sit for at least 2 hours or overnight. Enjoy cold!
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Peanut Butter & Jelly Bars, recipe provided below (adapted from Culinary Hill)

Ingredients:

  • 1 cup or 226 grams unsalted butter, softened (2 sticks)
  • 1 ½ cups sugar
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1 (18 ounce) container creamy peanut butter
  • 3 cups flour
  • 1 teaspoon baking powder
  • 1 ½ teaspoon salt
  • 1 (18 ounce) container strawberry jam or other jam
  • 2/3 cup chopped nuts

Directions:

  • Preheat oven to 350°F. Grease and flour a 9” x 13” pan.
  • Cream together butter and sugar until fluffy (use a standing mixer if desired). Add vanilla, eggs, and peanut butter and stir until well-combined.
  • In a separate bowl, combine flour, baking powder, and salt. Add flour mixture to peanut butter mixture in batches, stirring after each addition.
  • Pour 2/3 batter into pan. Spread evenly with a spatula. Pour jam on top and spread evenly over batter.
  • Drop remaining batter in pieces onto the jelly layer. Sprinkle with nuts. Bake 45 minutes or until golden brown.
  • Cool completely and cut into squares.