Peanut Butter & Jam Pancakes
Time
20 min
Difficulty
easy
Portions
8
Ingredients
- 2/3 cup (100g) plain flour
- 1/2 cup (80g) wholemeal plain flour
- ½ cup (80g) SUSTAGEN Hospital Formula Vanilla Flavour
- 1 ½ tsp baking powder
- 3/4 tsp bi-carbonate of soda
- pinch salt
- 1 cup (250mL) milk
- 1 egg, lightly beaten
- ¼ cup (70g) smooth or chunky peanut butter
- cooking oil spray
- 2 tbsp raspberry jam
- 125g punnet fresh raspberries
Method
- In large bowl, whisk together flours, baking powder, SUSTAGEN Hospital Formula Vanilla Flavour, bi-carbonate of soda and salt. Add combined water, egg and peanut butter; whisk until combined but still slightly lumpy.
- Spray oil onto frying pan. Heat over medium heat. Add ¼ cup of mixture to each pan. Cook for 2 minutes, or until bubbles appear on the surface. Carefully turn over, cook until golden.
- Transfer pancakes to a plate, keep warm, repeat with remaining batter, greasing pan between each batch. If you find the pan is getting too hot, reduce heat slightly.
- Serve pancakes with jam; and garnish with fresh berries.
Nutritional information
| Nutrient | Per Serve | Quantity per 100g |
|---|---|---|
| Weight (g) | 104.29g | 100.00g |
| Energy - kJ | 950.89kJ | 911.77kL |
| Protein (g) | 8.81g | 8.45g |
| Total Fat (g) | 7.33g | 7.02g |
| - Saturated Fat (g) | 1.88g | 1.80g |
| Carbohydrate | 30.29g | 29.05g |
| Sugars | 12.93g | 12.39g |
| Dietary fibre (g) | >3.03g | >2.91g |
| Sodium (mg) | 252.63mg | 242.24mg |
Note that cooking may impact the nutrient content of the product and thus the final dish, as certain nutrients are sensitive to heat.
Prepared with
