Peanut Butter and Jelly Pancakes

Serves: 1

Happy Friday! I hope you had a great week and have something fun and exciting planned for the upcoming weekend! And if you don’t, that’s great too! Take some time to relax and recharge! I know that’s what I will be doing. I have a massage scheduled for Saturday and plan on doing some more baking (I have been in baking over drive this week, btw, so be ready!) Sunday, the boyfriend will finally be getting home from Korea, so we will get some quality ‘football time’ together! That’s if he can even manage to keep his eyes open since his body will be 13hours ahead of EST! And if he does fall asleep, you can be sure that I will be flipping the channel to the Food Network in 2 seconds flat! :)

I thought I would end the week with a sweet breakfast recipe that you could enjoy this weekend! It’s a great way to take advantage of using the last of those fresh summer berries before they are finally gone from the store shelves (well the fresh, local ones, anyway)! Plus these pancakes will keep you on track to your fitness goals, while still satisfying that sweet tooth! And since they are loaded with protein and fiber, you are sure to stay full for a long time! ?

Fit Ingredients


  • 1/4c (30g) peanut flour
  • 2 tbs (13g) ground flax
  • 2 tsp stevia
  • 1 tsp baking powder
  • 2 large egg whites
  • 1 tsp vanilla extract
  • 3 tbs coconut milk


  • 1c (140g) strawberries, diced (or whatever berry/fruit you’d like)
  • 1 tsp stevia
  • 1.5 tsp (5g) chia seeds



For the jelly:

  1. In a bowl mix your diced strawberries, stevia and chia seeds.
  2. Microwave for 45 seconds.
  3. Remove from the microwave and mash with a fork until the consistency of jelly.
  4. Set aside and allow to cool and thicken while you make your pancakes.

For the pancakes:

  1. In a bowl combine your peanut flour, flax, stevia and baking powder.
  2. Mix in your egg whites, vanilla extract and coconut milk.
  3. Heat a non stick pan over medium heat.
  4. In 2-2.5tbs increments add your batter to the pan.
  5. Cook for 2-3 minutes and then flip.
  6. Cook for an additional 2 minutes.
  7. Set aside and cover to keep warm.
  8. Repeat until all batter has been used.

To assemble:

  1. Place 1 pancake on the plate.
  2. Spread 1-1/2 tsp jelly on top of pancake and top with a second pancake.
  3. Repeat layers, ending with jelly, until all ingredients are gone.

Now, it’s time to eat!! :) The pancakes were moist and packed with peanut butter flavor while the jam brought the perfect amount of sweetness to the stack! I felt like I was eating a sinful Sunday brunch at a pancake house! My mouth was in peanut butter and jelly heaven! :) I had a bowl of sweetened ricotta along side it for a bit of extra protein, which made it feel like I had added whipped cream to the already indulgent dish! ?


Nutrition:(for the entire recipe – pancakes & jelly)

Calories: 294.5, Protein: 28.1g, Carbs: 25.7g, Fat: 11.4g (1g Saturated), Sodium: 115mg, Fiber: 14g (Net Carbs: 11.7g)


Nutrition: (for the entire recipe – just pancakes)

Calories: 225.0, Protein: 26.2, Carbs: 13.4g, Fat: 9.4g (1g Saturated), Sodium: 113mg, Fiber: 8g (Net Carbs: 5.4g)


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