Peanut Butter and Jelly Pancake

Love PB&J for lunch? It also makes for a fun, simple breakfast when you use pancakes instead of crustless bread. For a healthy twist, make your own jelly with fresh or frozen blueberries (they’re packed with ridiculously healthy antioxidants) and honey.

PREP TIME: 5 minutes | TOTAL TIME: 10 minutes | SERVINGS: 1


1 frozen whole wheat pancake
1 tsp honey
¼ tsp cornstarch
¼ c fresh or loose-pack frozen and thawed blueberries
2 Tbsp omega-3-enriched peanut butter

Optional Toppings:

Peanut butter baking chips


1. HEAT the pancake in a toaster oven to desired crispness.
2. MEANWHILE, combine the honey and cornstarch in a small microwaveable bowl, and stir until smooth. Add the blueberries and stir. Microwave on high power for about 90 seconds or until bubbling and thickened.
3. SPREAD the peanut butter on the pancake. Top with the blueberry mixture. Sprinkle with peanut butter chips if you’d like.

NUTRITION (per serving) 326 cal, 12 g pro, 27 g carb, 5 g fiber, 21.6 g fat, 3.6 g sat fat, 308 mg sodium