This post brought to you by National Peanut Board. All opinions are 100% mine.
Pure grown up, peanut butter and jelly bliss right here with oat pancakes filled with greek yogurt and honey roasted peanut butter and topped with a simple two ingredient blueberry glaze!
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Can we all just take a moment and give thanks to the person who decided pancakes were acceptable for breakfast and far different than their dessert favorite, thee descendant cake?
Thank you to that lovely sole that served a nutritious and sweet breakfast that resembled a flattened piece of cake. A fluffy, chewy and delicious way to start any day.
September is Better Breakfast Month, which means I get to celebrate my favorite meal of the day all month long. During the week, I am creature of habit and have a hard time straying from my oatmeal but the weekends are a whole different ball game. It’s the time to relax and indulge in a more hearty breakfast, usually filled with bacon, fruit parfaits, pancakes and if we are feeling excited, maybe some mimosas!
Now let’s take those pancakes and jazz them up. Peanut butter is perfect to add to the pancakes, or any breakfast for that matter! It is a plant based source of 8 grams of protein and filled with more than 30 essential vitamins and nutrients. Plus who can resist peanut butter? It’s great for breakfast (or heck, even by the spoonful!) not only because of how nutritious and budget friendly it is, but for how versatile it is – added to smoothies, spread onto whole grain toast or mixed into pancakes for one nutty and delicious start to any day!
I would like to introduce to the blogs first pancake recipe! I use to make the hubs make all things that required exact measurements as I am more of pinch of this, pinch of that sorta gal, but my baking time has finally come around; proved with this bread! Look out…all things baking might be coming your way!
First off, pancakes. Not regular pancakes though. These babies are filled with nutty oats, protein boosting Greek yogurt and creamy, honey roasted peanut butter. I love the texture and wholesomeness of the oats when paired with the peanut butter. Slightly more nutty than say whole-wheat flour. The oats provide extra nutrients, fiber and protein!
I left the pancakes to be not too sweet, as I wanted to top them with a simple, two-ingredient blueberry glaze. Doesn’t get much better than that right? Take frozen blueberries and maple syrup; heat them on the stovetop until reduced and delicious. The frozen blueberries release their juices as they heat and mix with the syrup to make one stellar and irresistible glaze that is poured over the pancakes. The pancakes absorb the glaze to infuse the peanut butter pancakes. One bite in and you are in pure grown up, peanut butter and jelly bliss.
What are some ways you love to enjoy Peanut Butter for Breakfast?! I would love to know!
To celebrate Better Breakfast Month, the National Peanut Board and I have teamed up to give away a $25 Walmart Gift Card, a Peanut Butter Coupon and a bag of peanuts to one of you! To enter, simple comment, like National Peanut Board on Facebook and Twitter, along with The Housewife in Training Files on Facebook and comment below telling me you did!
Megan
Yields 4
Pure grown up, peanut butter and jelly bliss right here with oat pancakes filled with greek yogurt and honey roasted peanut butter and topped with a simple two ingredient blueberry glaze!
5 minPrep Time
10 minCook Time
15 minTotal Time
Save RecipeIngredients
- 2 cups old fashioned oats
- 1/4 tsp salt
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 2 Tbsp coconut sugar, or sugar of choice
- 1 cup milk
- 1/4 cup non fat greek yogurt
- 1/4 cup honey roasted peanut butter
- 1 large egg
- 1 tsp vanilla extract
- Blueberry Glaze:
- 1 cup frozen blueberries
- 1/2 cup sugar free maple syrup
- For serving, extra peanut butter
Instructions
- Preheat skillet over medium heat.
- Add oats to a blender until flour like consistency.
- Add salt, baking soda, cinnamon and sugar. Pulse a few times to mix.
- Add milk, yogurt, peanut butter, egg and vanilla extract. Blend until mixed well.
- Lightly grease skillet with cooking spray if not using a non stick surface, add 1/4 cup batter. Cook until bubbles appear on top, then flip and cook for 30 seconds to 1 minute.
- Remove from skillet and repeat until all pancakes are cooked.
- Blueberry Glaze:
- While pancakes cook, in a small sauce pan, add frozen blueberries and maple syrup. Cook on medium until it starts to boil, reduce heat until it is reduced to syrup consistency, 3-5 minutes, stirring often. Remove from heat and serve with pancakes.
Craving more healthy breakfast treats?
Whole Wheat Cranberry Bliss Pancakes
Skinny Banana Fosters Cheesecake Parfaits
Maple Cinnamon Oats and Vanilla Greek Yogurt Parfaits
If you make this recipe, make sure to snap a photo and hashtag it #HOUSEWIFEINTRAININGFILES. I’d love to see what you are cooking up in your kitchen!
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