Go meatless for breakfast! This kid friendly pancake is high in protein and high in flavor! To amp up the fun factor, use cookie cutters to cut out fun shapes in the cooked pancakes.
1 1/4 cups all purpose flour
2 tsp baking powder
1 tsp cinnamon
1 tsp salt
2 Tbsp canola oil
2 Tbsp maple syrup
1 tsp vanilla
1 1/4 cup skim milk
1/2 cup crunchy peanut butter
8 tsp strawberry jelly, warmed in microwave
powdered sugar, for garnish
12 strawberries, thinly sliced
maple syrup, to taste
1. Sift together flour, baking powder, cinnamon, and salt. Make a well in the center of the dry mix and add the oil, syrup, vanilla, and milk. Stir well until blended. Add the peanut butter and mix well.
2. Take a 1/3 cup measuring cup of the batter to make each pancake. Stir in 1 tsp of the warmed jelly into the measuring cup with the pancake mixture prior to cooking.
3. Heat a frying pan on medium heat. Coat with cooking spray and pour 1/3 cup batter with jelly into the pan. Cook pancake for a few minutes on each side, until done.
4. Serve with fresh strawberries, powdered sugar, and maple syrup.
Yield: 4 servings (531 calories, 25 g total fat, 3.4 g saturated fat, 0 mg cholesterol, 65 mg carbohydrate, 7 g fiber, 16 g protein)