Peanut Butter Jelly Pancakes

Apr 22, 2019

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!


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


  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.


Serves 4. Serving size: 1 pancake.

Nutritional Analysis Per Serving
Calories 90
Total Fat 1.5 g
Cholesterol 1 mg
Sodium 195 mg
Carbohydrates 9 g
Sugars 1 g
Fiber 1.5 g
Protein 10 g


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


University Bariatrics