Happy National Peanut Butter & Jelly Day!!!

PB&J is not just for kids… In honor of National Peanut Butter & Jelly Day, I had to make something special for the occasion.
A sophisticated take (and twist!) on the traditional PB&J Sandwich: Whole-wheat honey peanut butter pancakes with berry compote.
I am allergic to berries, so I made this batch for my sister, and used cherries for my “jelly!”

Sophisticated PB&J Pancakes
Serves 1

1/4 cup Kodiak whole-wheat oat and honey flapjack mix
1/4 cup water
1 Tbsp peanut butter
1 cup frozen berries

Cook the berries on the stove over medium heat for about 10 minutes, stirring frequently. In a separate bowl, mix the pancake mix, water, and peanut butter together. Lightly coat a pan with non-stick cooking spray. Pour batter into 4 inch circles and flip once they start to bubble. Place the peanut butter pancakes on a plate and drizzle with berry “jelly” compote. Enjoy warm.
Note: I noticed that the pancakes cooked faster with the addition of peanut butter, so make sure to watch them closely as they cook.
If you use regular whole wheat pancake mix, add 1 tsp of honey to sweeten up your batter.

The Rabbit Food Pyramid Breakdown
Produce: berries
Whole Grain: whole-wheat pancake mix
Protein: enjoy with a chilled class of milk!
Plant Based Fat: peanut butter