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Recipes Breakfast Pancakes

Peanut Butter and Jelly Stuffed Pancakes

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Author:

Erin

Published:

February 28, 2016

Updated:

April 3, 2017

This post may contain affiliate links. Please read my disclosure policy for details.

Happy National Pancake Day! I decided to get adventurous today and stuff my pancakes with jelly.  And then proceeded to stuff my face with pancakes 🙂  Because leg day…I need my carbs to fuel up.
I made my own strawberry “jelly” and strawberry sauce to go in/on the pancakes.  You’re looking at a double batch here because I never know if my first attempt at a new pancake will be a fail.  Luckily they were a great success and I didn’t even have to whip out my back up recipe!  This is what the strawberries should look like after you bring them to a boil and simmer them down for 5 minutes.
After I ran the strawberries through a food processor, I split the sauce in half and mixed chia seeds into one half and left the other plain.  The chia seed version will be your jelly (best if you let it set up overnight so the chia seeds break down a bit) and the plain version will be your “syrup” for on top.

I wish I would have had time while cooking these to get a shot of how it looks when you add the jelly on top of the pancake batter, but that part goes pretty quickly and I really didn’t want to burn my pancakes! But anyway, you basically add the batter to the griddle, spread it around with a spoon to make it a nice circle.  Then you gently add the jelly in the middle and kind of smooth it out a bit so it’s not super thick, then add more pancake batter on top.  Make sure you cover up all that jelly or it will escape the pancake!  And probably burn.  I’m not positive because I managed to get these right the first time around ;P

I used about 2 tbsp worth of the jelly for the inside of the pancakes and as you can see, a lot of it oozed out pretty immediately after cutting into them but a lot of it stayed inside the pancakes too.  You can see the pocket it makes inside the pancakes.  Yum!

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Peanut Butter and Jelly Stuffed Pancakes

Prep: 20 minutes mins
Cook: 10 minutes mins
Total: 30 minutes mins
Servings: 1 serving (3 pancakes per serving)
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Servings: 1 serving (3 pancakes per serving)

Ingredients

  • 1/3 cup rolled oats
  • 1 tbsp PB2 powdered peanut butter
  • 1 scoop Cellucor Peanut Butter Marshmallow whey protein
  • 1/4 tsp baking powder
  • 1 egg white
  • 3 tbsp Dannon Light and Fit Vanilla Greek yogurt
  • 1/4 cup unsweetened vanilla almond milk
  • 1/4 tsp vanilla extract

“Jelly” Ingredients:

  • 6 strawberries, chopped
  • 1 tbsp honey
  • 2 tsp water
  • 1/2 tsp chia seeds

Instructions

  • In a small saucepan, bring strawberries, honey, and water to a boil, then simmer on low heat for 5 minutes.  Place in a food processor and blend until smooth. Divide strawberry sauce in half. Add chia seeds to one half of the sauce, mix and set aside in refrigerator (preferably overnight).
  • In a food processor or NutriBullet, mill the rolled oats until they form a fine powder. Mix in all other dry pancake ingredients, then add wet ingredients and mix until smooth.
  • Heat a griddle over medium high heat and spray with non-stick cooking spray. Drop pancake batter onto griddle to form 3 medium pancakes, reserving about 3 tbsp of batter.  Spoon 1-2 tsp of jelly onto the center of the batter and then gently pour a little pancake batter evenly over the top to cover the jelly completely.
  • Once the pancake batter begins to bubble, gently flip and continue cooking the other side of the pancake until golden brown.
  • Drizzle the non-chia strawberry sauce over top of the pancakes before serving and add a dollop of peanut butter if desired.

Nutrition Information

Calories: 396kcal (20%), Carbohydrates: 50g (17%), Protein: 39g (78%), Fat: 6g (9%), Cholesterol: 37mg (12%), Sodium: 283mg (12%), Fiber: 6g (25%), Sugar: 25g (28%)

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If you would prefer not to use chia jelly, just use whatever jam or jelly fits your taste. For a strawberry “syrup,” just thin the jelly with a bit of water and mix well before pouring on top of the pancakes.
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About Erin

Erin is the author behind Peanut Butter and Fitness. She started this website in 2013 as a way to keep track of her favorite healthier kitchen creations and meal preps. Today, she still loves playing with her food and camera while helping others strike a balance between indulgence and well-being.

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One response

  1. Makenzie Jones
    March 2, 2016

    I made pancakes with strawberry topping and protein powder almost just like this a few days ago for National Strawberry Day!

    Reply

WELCOME

Hey, I’m Erin!

I like to describe PBF as a healthy eating blog with a dollop of indulgence. Here you’ll find high protein and veggie-packed meals with a side of cocktails and desserts.

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