My All American Pancakes
Prep time
Cook time
Total time
A light and fluffy pancakes made with strawberry and blueberry jam with a whip cream middle.
Serves: 5 Pancakes
  • ⅓-cup 0% Greek Yogurt
  • 2 egg whites
  • ½ tsp vanilla extract
  • ⅓ cup Spelt Pancake Mix or see notes for from scratch pancakes
  • ½ tsp. sugar
  • Topping:
  • 2 tbsp. Blueberry Quick Jam
  • 2 tbsp. Strawberry Quick Jam
  • ¼ cup fat free whip cream
  1. Mix Greek Yogurt, Egg Whites, and vanilla Extract into a small bowl.
  2. In a separate bowl combine Pancake Mix and sugar ( or Flour, Baking Soda, & Salt see notes for ingredients)
  3. Combine and whisk till evenly mixed
  4. Place ¼-cup batter onto non-stick skillet and cook till bubbles start appearing through the top of the pancake and then flip.
  5. For topping:
  6. Layer the pancakes: Bottom layer put 1 tbsp. strawberry quick jam.
  7. Middle layer: 2 tablespoons whip cream
  8. Top Layer: 1 tablespoon blueberry quick jam.
Subbing Spelt Pancake Mix: ⅓ cup whole wheat pastry flour ½ tsp Baking Soda, Dash of Salt

Calories per serving: 160, Fat 1.2, Sodium: 90.0, Potassium: 148.6, Carbs: 24.6, Fiber: 6.4, Sugar: 5.5, Protein: 13.2
Nutrition Information
Serving size: 2½ pancakes each
Recipe by PB + P Design at