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PB & J Stack! Made with Grain 4 Grain!

 

Y'all.  I need to address you as y'all because the product I'm about to introduce to you is made right here in San Antonio, TX!

My beloved town of San Antonio is notoriously known for foods such as chicken fried steak, puffy tacos, and barbacoa! What you may not be aware of is that we are also flourishing with small businesses that create healthy food products! One company in particular, Grain 4 Grain! Grain 4 Grain baking mixes are created with what's known as spent barley. Spent barley is a protein resource that has been extracted from the leftover remains of barley when it is used to produce beer. Unfortunately spent barley gets wasted at breweries across the country. Grain 4 grain cleverly up cycles this resource into barley flour that is high in protein and low in carbs! How cool is that?!

Grain 4 Grain also makes a donation to the Food Bank with every box sold! What an amazing company!

For more information on Grain 4 Grain, please visit their website here:

https://www.grain4grain.com/
You can purchase products directly from their site!

****disclaimer: grain 4 grain pancake mix contains milk & eggs***

Ok! On to the peanut butter & jelly pancakes! You are going to love these pancakes because  they are fluffiest healthy pancakes I've ever made! Allergic to peanuts? No problem! You can easily substitute your nut butter of choice.
I've also created a sugar-free blueberry syrup to accompany this dish! Feel free to exchange the blueberries with your favorite fresh fruit.

Enjoy, friends! 

 

TIME: 20 Minutes

YIELDS: 5-6 Pancakes

 

CAL 226 | CARB 18 | FAT 13 | PROTEIN 11

 

 

Pancake Ingredients
1 1/2 cups water
1 cup Grain 4 Grain pancake & waffle mix
1/2 cup of natural peanut butter (or other nut butter of choice)
1 teaspoon of vanilla extract
Pinch of Himalayan salt

Syrup Ingredients
1 cup blueberries, frozen or fresh
1 cup water
1/2 cup Monkfruit

3 teaspoon of coconut oil, divided

1. Combine blueberries, water, and Monkfruit in a small saucepan.  Place it on the stove over medium-low heat. Allow the syrup to simmer until it becomes thick and can coat the back of the spoon. This can take up to 15 minutes!
While the ad syrup is simmering,  let's move onto the pancakes!

2. Combine all of the pancake ingredients into a large bowl. The peanut butter will be thick so make sure you have a strong hand (or whisk) to break up the batter! Whisk the batter until smooth. Let's move onto the cooking part!

3. For the pancake griddle, I find that keeping the temperature at 350 makes for fluffy, evenly cooked pancakes. These pancakes can get sticky so you want to apply a 1/2 teaspoon of coconut oil to every pancake you make. I like thick fluffy pancakes so I scoop out 1/2 cup servings. If you don't like it that big, scoop out 1/4 cup servings!

 

 



4. Place a 1/2 teaspoon of coconut oil on top of your pancake griddle. Allow the oil to melt. Scoop a 1/2 cup serving of batter directly onto the area where you placed the coconut oil. Cook for a minute or until the edges become firm, and then flip. Cook for another minute. It's very important to apply more coconut oil per each pancake or otherwise they'll stick! Repeat until the the batter is done.

5. Stack the pancakes and drizzle the blueberry syrup all over the pancakes! 

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