Soft peanut butter pancakes served with raspberry preserves and milk for a great kid-friendly breakfast!
1/4 cup old fashioned rolled oats
1/2 cup whole wheat flour
1/4 cup all-purpose flour
1/4 teaspoon salt
2 teaspoons brown sugar, packed
1 teaspoon baking powder
1 large egg
1 tablespoon vegetable oil
4 tablespoons reduced fat creamy peanut butter
1 cup fat free milk
Nonstick cooking spray
1/3 cup sugar free raspberry preserves, for dipping
Pair each serving with:
8-ounce glass of milk
In a blender, combine oats and flours and pulse 3-4 times. Add salt, brown sugar, baking powder, egg, vegetable oil, peanut butter, and 1 cup milk. Pulse several times until combined and there are no lumps in the batter.
Preheat a nonstick skillet to medium-low heat and lightly grease with cooking spray. Pour 1/4 cup batter onto the skillet, allow to cook 1-2 minutes until bubbles appear around the edges, then flip and allow to cook another 1-2 minutes until golden. Immediately roll up pancakes and secure with a toothpick. Repeat process with remaining batter.
Serve with raspberry preserves for dipping and pair with remaining 8-ounce glass of milk.