Peanut Butter and "Jelly" Pancake
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- 1 frozen whole wheat pancake
- 1 teaspoon(s) honey
- 1/4 teaspoon(s) cornstarch
- 1/4 cup(s) fresh or loose-pack frozen and thawed blueberries
- 2 tablespoon(s) omega-3-enriched peanut butter
- Heat the pancake in a toaster oven to desired crispness.
- Meanwhile, combine the honey and cornstarch in a small microwaveable bowl, and stir until smooth. Add the blueberries and stir. Microwave on high power for about 90 seconds or until bubbling and thickened.
- Spread the peanut butter on the pancake. Top with the blueberry mixture.
- Nutritional Factsper serving
- CALORIES 326.3 CAL
- FAT 21.6 G
- SATURATED FAT 3.6 G
- SODIUM 308.4 MG
- CARBOHYDRATES 26.9 G
- TOTAL SUGARS 12.1 G
- DIETARY FIBER 4.6 G
- PROTEIN 11.6 G
This recipe is a personal recipe added by Sweetnlow257 and has not been tested or endorsed by MyRecipes.
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Peanut Butter and "Jelly" Pancake Recipe at a Glance
- COURSE: Breakfast/Brunch