This is not your traditional pancake and it's not your traditional PB&J, but it is delicious and a great addition to anyone's breakfast menu. And this easy peanut butter and jelly pancakes recipe takes minutes to prep and make. This recipe stays low in sugar by using frozen blueberries, raspberries and strawberries instead of jelly and with egg whites and low-fat cottage cheese, you'll get just the right amount of healthy protein to get through your day.  

This recipe is also bariatric-friendly for post-bariatric surgery patients and can be enjoyed by all.


Ingredients for Peanut Butter and Jelly Pancakes

½ cup low-fat cottage cheese
½ cup instant oatmeal
2 tablespoons peanut butter powder
4 large egg whites
1 cup frozen mixed berry blend

Directions for Making PB&J Pancakes

  1. Put items in a blender in this order: cottage cheese, oatmeal, powdered peanuts and egg whites.
  2. Turn on the blender and blend until the mixture becomes 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 Values Per Serving

Serving size: 1 pancake
Recipe servings: 4
Calories: 90
Fat: 1.5 grams
Cholesterol: 1 milligrams
Sodium: 195 milligrams
Carbohydrates: 9 grams
Dietary Fiber: 1.5 grams
Sugar: 1 grams
Protein: 10 grams

Recipe modified from Bell Plantation Inc.

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