In case you missed it, April 2nd was national Peanut Butter & Jelly Day.
I didn't miss it. In fact, I celebrated it the morning of the 2nd. But that was also the day I totalled my car. My ode to the day was put on hold.
Until now. Being around my dad for the past week includes daily reminders of peanut butter, because he is a full-fledged fiend of the stuff. The man travels with a small jar of it, and spoon (for eating it straight up; his father did the same) and rarely goes through a day without multiple samples.
The gene has been passed to me, and now to Nick, who thinks it is yummy in most every form (even Thai peanut noodles, so long as I pick off the "yucky parts" (i.e., vegetables) and keep the spices in check.
These pancakes were a hit with Nick, but also with me and Kevin. They made me wonder why I hadn't stirred peanut butter into the batter before now; it's such an easy, delicious, and frugal way to bolster a breakfast standby.
I'm stretching the "jelly" part; fresh berries were on sale, so both blueberries and strawberries were in the refrigerator. I plunked them on top for the "jelly", which was a hit all around the breakfast table (although I admit I still drizzled some maple syrup on top). Happy PB & J!
Multigrain Peanut Butter Pancakes with Fresh Berries
I used natural peanut butter to make these so that they can be made with other nut butters (such as cashew, almond, or hemp or sunflower seed). My sister is very allergic to peanuts, so I am always trying to use natural peanut butter in recipes to open the door for other nut and seed options.
These freeze well, making for extra-fast future breakfasts any day of the week; cool the pancakes completely after making, then place in zipper-top freezer bags (I place a piece of wax paper between the pancakes to prevent sticking). Rewarm in the microwave for about 45 seconds.
1 and 1/4 cups white whole wheat flour (e.g. King Arthur brand)
2 tablespoons ground flax seed
2 tablespoons light brown sugar
2 and 1/2 teaspoons baking powder
1/2 teaspoon salt
1 and 1/3 cups 1% lowfat milk
1 large egg
1/4 cup natural (or creamy-style) peanut butter (or almond or cashew butter)
Whisk the flour, flax seed, brown sugar, baking powder and salt in a large bowl. Beat the milk, egg and peanut butter in a medium bowl until smooth; add to dry ingredients and beat just until well moistened.
Spray a hot griddle or large nonstick skillet with nonstick cooking spray. Spoon batter by 1/4 cupfuls onto griddle or skillet. Cook until golden brown on both sides, flipping once. Makes about 12 medium pancakes.
Nutrition per Serving (2 pancakes and 1/4 cup berries):Calories 188; Fat 4.8g (poly 0.9g, mono 1.5g, sat 2.4g); Protein 3.5g; Fiber: 2.6g; Cholesterol 40mg; Carbohydrate 35g.