PB & J Pancake Bites / Whole wheat Strawberry Jam filled mini muffins with Peanut Butter spread

Category:  Breakfast / Kids Recipes
Preparation Time: 10 mins + 10 mins waiting time 
Cooking Time: 9-11 mins
Servings: yields around 15 mini muffins 

PB & J Pancake Bites

Peanut Butter and Jelly, or PB&J, is a classic combo that’s loved by many, especially kids in the US. On weekends, I like to switch things up and make pancakes, waffles, or muffins for breakfast. I’ve already shared some of my favorite pancake recipes with you, like these whole wheat pancake mini muffins and pancake doughnuts.

Whole wheat pancake mini muffins 

Pancake Doughnuts.

I’m experimenting with a new recipe for pancake muffins filled with fruit preserves or jam. It’s a tasty twist on the classic pancake! To make it even healthier, we can use homemade unsweetened peanut butter and fruit jam made with less sugar. What do you think?

These PB&J Pancake bites are made with whole wheat flour stuffed with strawberry preserves and topped with peanut butter spread. They’re absolutely delicious, super soft, and a hit with everyone!

Since we’re using fruit preserves, I’ve reduced the amount of sugar in the pancake batter, and we can even skip the sugar altogether!

For the eggless version, we can use the batter as in the pancake donuts recipe: Pancake Doughnuts

Super soft!!!!

Ingredients:

Dry Ingredients: 

• White Whole Wheat flour / Whole Wheat Pastry flour / Atta  - 1 cup
• Baking powder -  1/2 tsp
• Baking soda - 1/4 tsp
• Salt - a pinch

Wet Ingredients:  

• Egg - 1 no (at room temperature)
• Butter milk - 1 cup (I used 3/4 cup thick yogurt + 1/4 cup water)
• Sugar - 1 to 1 1/2 Tbsp (I used Organic unrefined sugar)
• Unsalted Butter - 2 Tbsp, Melted 

Spicy Cornflakes Mixture (No-deep fry Mixture)

Category: Snacks
Preparation Time: 5 mins  
Cooking Time: 10 mins 
Servings: About 4-5 servings

Spicy Cornflakes Mixture!

Let's Spice up the cornflakes!!!!

This is a very easy and quick mixture we can make using the breakfast cereal - corn flakes. We usually wont eat cereals for breakfast but at time we buy the unsweetened and unflavored corn flakes just to make this mixture :)

Mixture without Deep frying

There are no hard and fast rules for this recipe, we can alter the ingredients and flavors as per our taste. We can also add other nuts and seeds as per our liking.

Crispy Corn flakes Mixture!

When I make for kids, I prefer to add the ghee and cashews since it gives a good flavour to it.

Ingredients:

• Corn flakes - 4 cups (unsweetened & unflavored)
• Raw Peanuts - 1/2 cup
• Roasted gram/Dalia/Pottukadalai - 1/4 cup
• Cashews, broken - 2 Tbsp
• Raisins - 2 Tbsp
• Salt - to taste
• Red chilly powder - to taste
• Curry leaves - 2-3 sprigs

PB & J Sandwich

Category: Sandwich    
Preparation Time: 5 mins         
Servings: 1 serving

Peanut Butter & Jam/ Jelly Sandwich, commonly known as PB & J is a very popular lunch box recipe in US. Here I used home made Strawberry Jam and home made Chocolate Peanut Butter. 

PB & J Sandwich

There are many variations of this recipe and I had given the details in the notes below. Since I don't want the sandwich to become soggy by lunch time, I used 3 slices of bread and spread the Jam & PB on separate slices.

Ingredients:

• Bread slices - 3 nos (I used Wheat Sandwich Bread)
• Peanut Butter  - Around 1 tbsp
• Strawberry Jam  - Around 1 tbsp 

Method: 

1. Trim off the crusty edges of the bread slices, If we prefer, we can also cut the bread into different shapes like star, flower using cookie cutters (This step is optional)
2. Spread the Strawberry Jam on one slice of bread
3. Spread the peanut butter on the other slice of the bread
   
4. Place the bread slice with Peanut butter over the slice with jam, with PB side facing up
   
5. Place the another bread slice (plain) over the PB side
   
6. Cut into half or into cubes and pack into lunch box
   

Notes: 

Few of the variations are given below:

• The original recipe for PB&J includes a layer of peanut butter and either jelly or jam on bread, commonly between two slices of bread, but sometimes eaten open-faced or with one slice folded over
• We can toast the bread slices with butter and then make sandwich
• We can roll them up to form PB&J Rolls
• French toast can also be used to make sandwich

Peanut Butter Sandwich

Category: Sandwich    
Preparation Time: 5 mins         
Servings: 1 serving

PB Sandwich Stars:)

Peanut Butter Sandwich is a quick and easy lunch box recipe for kids:) If we prefer, we can also toast the bread. This is actually not a recipe, just an idea for packing lunch box:)

PB Sandwich

Here I have used home made chocolate flavored peanut butter. Usually I would cut the bread slices into different shapes using cookie cutters and then spread the PB and pack for lunch box. Kids will surely enjoy them!

Ingredients:

• Bread slices - 2 nos (I used Wheat Sandwich Bread)
• Peanut Butter  - 1 tbsp (I used home made Chcolate flavoured PB)

Method: 

1. Trim off the crusty edges of the bread slices, If we prefer, we can also cut the bread into different shapes like star, flower using cookie cutters (This step is optional)
2. Spread the peanut butter on one slice of the bread
   
3. Cover it up with the other slice
4. Cut into squares or  triangles
   
5. Pack into lunch box!
   

Peanut Butter Choco Chip Banana Bread (Whole Wheat)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 25-35 mins
Servings: 5-6 servings

PB Choco Chip Banana Bread

 Ingredients: 

Dry Ingredients:

• Wheat Flour / Atta - 1 cup
• Baking soda - 1 tsp
• Salt - 1/4 tsp

Wet Ingredients:

• Banana, ripen - 3 nos (long variety)
• Egg - 1 no
• Creamy Peanut Butter - 1/2 cup
• Brown Sugar - 1/3 cup, packed (I used Dark Brown sugar)
• Vanilla extract - 1 tsp
• Milk - 2-3 tbsp (If using store bought thick peanut butter)

Other Ingredients: 

• Mini Chocolate chips - 1/3-1/2  cup
• Wheat flour - 2 tsp 

Method: 

1. Pre-heat oven to 350 F for 10 mins
2. Grease the baking pan and keep it ready
3. In a sieve, add the wheat flour, Baking soda and salt. Sieve the dry ingredients into a wide plate/bowl
   
4. In a bowl, mash the bananas well  and keep it aside
   
5. In another bowl, add the egg and beat well until it becomes pale and creamy
   
   
   
6. To the beaten egg, add the brown sugar, beat well until it gets combined
   
7. Then add the peanut butter and milk if needed and beat again to form an uniform mixture
   
   
   
8. Add the vanilla extract mix together
9. Now add the mashed banana into this mixture and mix well
   
10. Add the sieved flour into the wet mixture and mix gently till combined
11. Dust the Chocolate chips with 2 tsp of flour and then add them into the batter and mix gently
    
12. Pour the batter into the prepared bread pan (I used my small bundt pan)
    
13. Bake in the preheated oven for 25-35 mins or until its done (can be checked by using tooth pick method)
14. Once its done, remove from the oven and allow to cool for 5 mins; then remove from the pan
    
15. Slice and serve hot!
    

Peanut Chutney (without Coconut)

Category: Breakfast / Tiffin
Preparation Time: 10 mins  
Cooking Time: 5 mins
Servings: 3 Servings

Peanut Chutney for Tiffin Items

Peanut Chutney - This version is an easy version which we can just finish off in less than 10 mins if we have roasted peanuts in hand. There is no coconut added for this chutney and this will go best with hot paniyarams, Idly and Dosa. 

Variations: If we dont like Garlic, we can replace it with a piece of Ginger and in that case, just add Ginger while grinding and for tadka, we can use a pinch of asafoetida. Also Redchillies can be replaced with Green chillies.

Ingredients:

• Peanuts - 1/2 cup
• Oil - 1 tsp
• Channa Dhal - 1 tbsp
• Urad Dhal - 1 tbsp
• Red Chilly - 2-3 nos (adjust per taste)
• Garlic - 2 cloves, chopped
• Curry leaves - few
• Tamarind - small piece
• Salt - to taste
• Water - as needed

For Tadka:

• Oil - 1 tsp 
• Mustard seeds - 1/2 tsp
• Urad Dhal (Split) - 1 tsp
• Curry leaves - few

Method:

1. Dry roast the raw peanuts in low flame till it turns golden brown; allow to cool, remove the skin and keep it ready
   
2. Heat 1 tsp oil in a pan, add Channa & Urad Dhals fry till they start turning golden brown. Then add the red chillies followed by tamarind, curry leaves and chopped garlic pieces; fry for another 1 min and allow to cool down
   
3. In a blender add the peanuts along with roasted dhals; add required salt and grind to a fine paste by adding little water
   
4. The consistency of the chutney need not to be very thick so adjust the water accordingly after it gets grinded well
5. For tadka, heat oil in a pan, once it becomes hot add the mustard seeds followed by urad dhal and curry leaves. Once the dhal turns golden brown, switch it off
   
6. Pour the tadka over the chutney
   
7. Serve with hot Idly, dosa or Paniyaram!
   

Peanut Butter Banana Muffins (Whole Wheat)

Category: Baking
Preparation Time: 10 mins  
Cooking Time: 17-20 mins
Servings: yields 12 muffins

Whole Wheat Banana Muffins with the addition of creamy peanut butter are super soft and moist:) 

Peanut Butter Banana Muffins

Ingredients: 

Dry Ingredients:

• Wheat Flour / Atta - 1 cup
• Baking soda - 1 tsp
• Salt - 1/4 tsp

Wet Ingredients:

• Banana, ripen - 3 nos (long variety)
• Egg - 1 no
• Creamy Peanut Butter - 1/2 cup (I used home made chocolate flavoured Peanut Butter)
• Brown Sugar - 1/3 cup
• Vanilla extract - 1 tsp

Other Ingredients: 

• Chocolate chips (Since I had used chocolate flavoured PB, didnt add this time) 

Method: 

1. Pre-heat oven to 350 F for 10 mins
2. Grease the muffin tray or line it with muffin liners and keep it ready
3. In a sieve, add the wheat flour, Baking soda and salt. Sieve the dry ingredients into a wide plate/bowl
   
4. In another bowl, mash the bananas well or we can blend it in blender
   
5. To this add the creamy peanut butter, blend well
   
6. Add in the egg and brown sugar, mix well until combined
   
7. Add the vanilla extract mix together to form uniform mixture
8. Add the sieved flour into the wet mixture and mix gently till combined
   
9. If using chocolate chips, add them into the batter and mix gently
10. Spoon the batter into muffin cups; fill only 3/4 th of the cup
    
     
11. Bake in the preheated oven for 15-20 mins or until its done (can be checked by using tooth pick method)
12. Once its done, remove from the oven and allow to cool for 5 mins
    
13. Then transfer the muffins from the tray to cooling rack
14. Serve Warm with a glass of milk!

Chocolate flavoured Peanut Butter

Category: Spreads
Preparation Time: 5 mins
Cooking Time: 10 mins
Servings: yields around 1 cup

Home made Peanut Butter is a healthy spread/ snack with the goodness of peanuts and without any preservatives / artificial sweeteners. We can add any flavour to it such as Vanilla / Cinnamon / Chocolate; Options are endless:) Kids will surely love it and can be enjoyed with toasts/ sandwiches/ even with fruits.

Chocolate flavoured Peanut Butter

Ingredients:

• Peanuts, Raw shelled-1 cup
• Chocolate chips, semi-sweet mini morsels - 1 tbsp (adjust as per taste)
• Peanut Oil - 1 tbsp
• Honey - 1 tbsp
• Salt - a pinch

Method:

1. Dry roast the peanuts in a pan / oven and remove the skin; It should be warm while grinding
   
2. Here I used 1 tbsp of mini chocolate chips, we can adjust as per our taste
   
3. In a mixie / blender, add the roasted peanuts and grind it for 1 min till it becomes coarsely ground
4. Wipe down the sides of the jar and grind it for another 1 min
5. Now add the chocolate chips and grind for another minute
   
6. At this stage, it will be a coarse paste like consistency
   
7. Add in the peanut oil, honey and a pinch of salt
   
8. Grind it again till it reaches buttery texture
   
9. Transfer it to an air tight container and refrigerate
   
10. If we need more creamy flowing consistency, we can add another 1/2 tbsp of peanut oil while grinding
11. If we need coarse / grainy butter, initially we can remove around 2 tbsp of coarsely ground peanuts and add at the final stage