Scallops go well with a white wine, butter, and shallot sauce. For people who dislike cream sauces, this is simple and non-creamy.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 7 |
| Yield: | 14 4-inch pancakes |
Ingredients
- 1 ½ cups quick cooking oats
- ¾ cup all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon white sugar
- 1 teaspoon salt
- 2 cups skim milk
- 2 egg, lightly beaten
- 3 tablespoons natural peanut butter
- 2 tablespoons melted butter
- cooking spray
- ¼ cup strawberry jam
Instructions
- Combine oats, flour, baking soda, sugar, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, eggs, peanut butter, and melted butter. Make a well in the center of the dry ingredients and stir in the wet ingredients, being careful not to over mix the batter.
- Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side, about 2 minutes per side. Serve with strawberry jam.
Nutrition Facts
| Calories | 262 kcal |
| Carbohydrate | 35 g |
| Cholesterol | 63 mg |
| Dietary Fiber | 3 g |
| Protein | 10 g |
| Saturated Fat | 3 g |
| Sodium | 609 mg |
| Sugars | 10 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
I added 1/2 tsp of vanilla to the wet ingredients, and 1-2 TBS of mini chocolate chips with the dry. I let the batter sit, but they still came out a little runny. Next time I will reduce the milk to 3/4 c. My boys ate them just fine, but the consensus was: not their favorite.
Delicious! Tasted just like my mother’s peanut butter cookies! I heated the strawberry jam with pure maple syrup for the topping and it was just perfect! Thanks for the recipe, it’s a keeper!
Not nearly peanut-buttry enough. Mine came out a bit too floppy for my taste, but that could have been just a me problem. It wasn’t bad it just….wasn’t good
Ok, I made it exactly as the recipe asked. They did fluff up to about half an inch, and I was hopeful. The consistency of the batter was actually thicker than I expected, too. They cook well, and take a little longer to bubble. However, the finished product had a thicker eggy kind of texture that did not convince me that it had cooked through. I like custardy type textures, but I am not sure I like it for pancakes. I wonder if anyone else can relate. The flavor was light, too.
Really good! My wife thought it could use a little more sugar, but I think she was thinking of peanut butter cookies. Once you top them with jelly or jam they are plenty sweet. I used natural peanut butter (4 heaping tablespoons). If you use a commercial brand there will be more sugar.
Excellent! We use these for dinner sometimes. No substitutions.
We loved everything about this recipe. My husband is a great pancake lover but wasn’t keen on leaving the “traditional” pancakes behind. He’s a convert now! I used 2% milk and cherry preserves as that’s what I had. Delicious.
These pancakes came out great! I did alter some of the ingredients, however. For the sugar, I used agave syrup, and for the butter, I used applesauce instead, to make the recipe a little more healthy, although it’s quite nutritious as is. Also, I added a bit more peanut butter than recommended. You could definitely taste the peanut butter in the pancakes. What’s good about these pancakes is that they’re lower in carbs and higher in protein, which is definitely a plus. I’ll definitely be adding these to my pancake rotation!
I really wanted to like this recipe, but these just didn’t taste like peanut butter pancakes. The texture was good – nice and thick, and I liked the addition of oatmeal (although not everyone did). However, we couldn’t taste the peanut butter at all, and that was after increasing it like other reviewers suggested. These aren’t bad pancakes, but if you’re specifically looking for peanut butter pancakes, they really don’t live up to the name.
It was fairly good. Could have done without the oats but it gave it a “crunchy peanut butter” texture. However, it was a tasty breakfast treat!
I made two changes based on the other reviews. I cut the milk (1%) to 1 1/2 cups. I also increased the peanut butter to 1/4 cup. The pancaked cooked up fat and brown. The results were so good even my picky 16 month-old liked them. We didn’t have strawberry jam, so we just used syrup. One warning–if you are looking for a pancake with a traditional consistency, this is not for you. These pancakes are thicker and heavier than their traditional cousins–perfect for a warm, filling evening meal.
This is a great recipe. The first time I made these, I think that I mixed too long and cooked on too high a heat. The second time they came out perfect. Everyone loved them with strawberry preserves and maple syrup. They are not sweet AT ALL so you want to add something sweet on top. Delish!
I have made this several times now and it is a hit with my homemade strawberry syrup! I cut the milk by almost half though because it was way to thin and we like a thicker heartier pancake. I also added a lot more peanut butter 😉
We love to make this recipe and put banana slices on the pancakes before we flip them instead of using jelly. They are so good and so filling!
I highly recommend putting the oats and WARM milk together, let sit 5 min, then add the rest of the wet ingredients as listed. Then finish off by not stirring too much. It makes for a lovely, more moist pancakes (that is great to warm up for leftovers if one or two are leftover). I usually make 3 x of this recipe for my 5 kids. As for the jam: put it in a saucepan with 2 tbsp water to the 1/4 c jam and bring up to the point where the jam melts into the water (about a simmer). More of a lovely syrup to soak into those pancakes without cooling them down.
These are delicious! After reading other reviews I used 4 tbps of peanut butter instead of 3 and I let the batter sit for 5 minutes so it could thicken. We ate them with black raspberry jam instead of strawberry because that was all we had on hand. Also tried a few with butter and syrup and they were good. Will definitely make these again!
Exactly as written, the batter turns out very runny (I made a test pancake, which turned out flat–even for a pancake). I added about 1/4 cup of ground golden flaxseed and allowed the batter to sit for 15 minutes and that firmed it enough. I topped them with warm strawberry-rhubarb jam. My daughters loved them, and I’ll make them again with the flaxseed. Finely diced peanuts would also be a good addition and would help boost the peanut flavor.
I was really loooking forward to these pancakes. They smelled delicious while preparing, but anything with peanut butter does. The cooked product had a funky texture and not much taste at all. Probably won’t be making these again.
My husband and I both love these. I have done it with and without the PB. I do add a teaspoon of Vanilla. Just because I love it.. and I do add chocolate chips to the last half of the batter… Soo good..
Peanut Butter & Jelly Pancakes Haiku: “PBJ pancake! Needs more peanut butter though. A fun breakfast treat.” Made these as written, and wow did they smell good; I just wish they had more peanut butter taste! I warmed the strawberry jelly so that it would drizzle nicely, but I think when I make these again, besides increasing the PB, I think I’d rather bananas and perhaps a squirt of chocolate syrup on top. Now THAT’s a decadent breakfast!
My kids love oatmeal, peanut butter and pancakes. So this recipe was a great find! I made it as directed, except I used whole milk and may have added more like 1/4 cup peanut butter. I let the batter sit for five minutes to allow the oatmeal to absorb the liquids before I cooked them on the griddle. My kids LOVED them! We made them for dinner, then had leftovers and made another batch in the morning. Super recipe, and I like that it is packed full of protein and nutrients from the oatmeal, milk and eggs too.