Every morning, “Mom” makes a peanut butter and jelly smoothie to share with her little one. Fast and nutritious, it never ceases to get old! However, these PB & J Pancakes created by the chefs at Whole Foods Market may have to replace the smoothie – they are brimming with all sorts of goodies like red grapes and wheat germ!

PB & J Pancakes


1 1/2 cups low-fat buttermilk
1 teaspoon baking soda
1 1/2 cups red grapes
6 tablespoons grape fruit spread
2/3 cup whole wheat flour
1/2 cup all-purpose flour
1/4 cup wheat germ
1 tablespoon baking powder
1/2 teaspoon salt
1/3 cup creamy peanut butter
2 tablespoons honey
2 egg whites
Nonstick cooking spray


In a large bowl, combine buttermilk and baking soda and set aside. Meanwhile, put grapes and fruit spread into a food processor or blender and purée until frothy and smooth; set grape sauce aside.

Put both flours, wheat germ, baking powder and salt in a large bowl and whisk to combine; set aside. Add peanut butter, honey and egg whites to buttermilk mixture and whisk until combined, then add flour mixture and stir until well incorporated.

Heat a griddle or large skillet over medium heat then spray generously with cooking spray. To make each pancake, ladle about 1/4 cup of the batter onto the griddle, spreading it out slightly to make a 4-inch circle (or make smaller pancakes, if you like). Cook, flipping pancakes once and using more cooking spray as needed, until golden brown and cooked through, 5 to 7 minutes total. Transfer pancakes to plates, spoon grape sauce over the top and serve.

*Image and recipe courtesy of Whole Foods Market.*