Peanut Butter and Jelly Hulk Cakes

  • U Serves 2 People
  • P Prep: 00:05
  • P Cook: 00:10
Peanut Butter and Jelly Hulk Cakes

Nutritional Facts

per 1 serving size (Recipe makes 2 servings)

Amount Per Serving

Calories 388

Calories from Fat 106

% Daily Values*

Total Fat 11.73


Saturated Fat 2.49


Polyunsaturated Fat 1.17

Monounsaturated Fat 1.52

Cholesterol 95.88


Sodium 993.58


Potassium 320.60

Total Carbohydrate 55.38


Dietary Fiber 8.59


Sugars 13.74

Protein 17.80

Vitamin A 149.40%

Vitamin C 48.75%

Calcium 18.08%

Iron 27.41%

* Nutritional Values are estimated and may vary

³ Description

Fluffy Spinach Pancakes layered with a peanut butter "mousse" and warmed berry compote, topped with frozen berries and an optional piece of crumbed bacon.

² Ingredients

  •  1.5 cup Baby Spinach
  •  1/2 cup Whole Wheat Flour
  •  1/3 serving (serving = 1 cup) Blue Diamond Almond Breeze Unsweetened Vanilla Milk
  •  1/2 serving (serving = 1/2 cup) Publix Unsweetened Applesauce
  •  1 serving (serving = 1/2 cup) Great Value Frozen Mixed Berries
  •  1/3 serving (serving = 1 tbsp) Trader Joe's Clover Honey
  •  1 serving (serving = 1 egg) Eggland's Best Large Grade A Eggs
  •  3 serving (serving = 1 tsp) Kroger Baking Powder
  •  1/4 serving (serving = 1 cup) Fage Total 0% Greek Yogurt
  •  1/2 serving (serving = 2 tbsp) Peanut Butter & Co Smooth Operator Peanut Butter
  •  1 serving (serving = 1 pan fried slice) Trader Joe's Uncured Apple Smoked Bacon
  •  1 serving (serving = 1 tsp) McCormick Pure Vanilla Extract
  •  1 serving (serving = 1/2 cup) Winn-Dixie Old Fashioned Rolled Oats
  •  2 serving (serving = 1 tsp) 365 Organic Cane Sugar

q Directions

*Mix yogurt and peanut butter in a small bowl and place in freezer while making other components.

*Place 1/2 cup of berries in a small saucepan with a splash of water and warm over medium heat. When warmed through, mash some of the larger berries with a fork and stir in 1 teaspoon honey. Remove from heat and allow to thicken while making pancakes.

In a blender, puree spinach and almond milk. In a small bowl, whisk together the pureed spinach with applesauce, vanilla and the egg. Set aside.
Place whole oats in a food processor and pulse until it becomes a fine flour. In a medium bowl, stir together the flours, baking powder and granulated sweetener. Add wet to the dry, and mix with a fork until just combined. This mixture will be thick.
Spray your pan with cooking spray and fry over medium/medium-high heat for 2-3 minutes on each side.
Layer with peanut butter mousse and berry compote. Serve with more berries on top, and a crumbled piece of bacon, if using.

Recipe Provided by @BMaser4424

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