Minutes Prep time: 20
Minutes Total time: 20
Servings: 6
Difficulty: easy
PAM® Original No-Stick Cooking Spray
1 cup Dolly Parton's Buttermilk Pancake Mix
3/4 cup water
2 tablespoons seedless strawberry jam
1/4 cup sliced fresh strawberries
1/4 cup fresh blueberries
1/4 cup creamy peanut butter
Reddi-wip® Original Dairy Whipped Topping
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 81 mg | 8% |
| Carbohydrate | 26 g | 9% |
| Cholesterol | 3 mg | 1% |
| Total Fat | 7 g | 11% |
| Iron | 1 mg | 6% |
| Calories | 192 kcal | 10% |
| Sodium | 297 mg | 12% |
| Protein | 5 g | 10% |
| Saturated Fat | 2 g | 9% |
| Sugars | 10 g | 1% |
| Vitamin C | 4 mg | 7% |
Spray large nonstick skillet or electric griddle with PAM® and heat over medium heat (350°F). Stir together pancake mix and water in large bowl until large lumps disappear.
Pour about 1/4 cup batter per pancake onto skillet or griddle.
Cook 1 to 2 minutes per side, turning once when tops bubble and bottoms are lightly browned. Cool pancakes until they are easy to handle.
Place jam in small microwave-safe bowl. Microwave 15 seconds, stir until jam is melted and smooth. Stir in fruit.
Spread peanut butter on one side of each pancake. Divide fruit onto each pancake and fold pancakes in half to make your pancake tacos. Top each peanut butter and jelly pancake taco with Reddi-wip® and serve!
PB&J Pancake Tacos
