Peanut Butter Jelly Pancakes

The PB&J is THE classic sandwich of childhood – in fact, the average American eats 1,500 peanut butter and jelly sandwiches before they turn 18! Not only are they tasty, they’re considered a healthy option – pairing it with whole wheat bread makes it a complete protein.

Too much bread isn’t bariatric-friendly, so try whipping up a PB&J for breakfast with these pancakes!

INGREDIENTS

• ½ cup low-fat cottage cheese
• ½ cup instant oatmeal
• 2 tablespoons powdered peanuts
• 4 large egg whites
• 1 cup frozen mixed berry blend

DIRECTIONS

1. Put Items in a blender in this order: cottage cheese, oatmeal, powdered peanuts and egg whites.
2. Turn on blender and blend until smooth like pancake batter.
3. Pour into a bowl and fold in berry fruit mix.
4. Use cooking spray in skillet. Makes 4 to 7 pancakes depending on size.

NUTRITIONAL FACTS

Serves 4. Serving size: 1 pancake.

RECIPE SOURCE

This recipe was courtesy of Froedtert & Medical College of Wisconsin.

https://www.froedtert.com/bariatric-surgery/recipes/peanut-butter-jelly-pancakes