• Serves:
  • Prep Time:
  • Total Time:



  • ⅓ cup 100% Welch’s Grape Juice
  • 1¼ cup rolled oats
  • ¾ cup plain Greek yogurt
  • 1 egg
  • ⅓ cup peanut butter, melted
  • 1 tsp baking powder
  • ¼ tsp salt
  • ¼ tsp vanilla extract


  • 1 cup 100% Welch’s Grape Juice
  • 1 Tbs plus 1 tsp cornstarch


  1. In a food processor or blender, quickly grind rolled oats for 30 seconds. In a large bowl whisk egg and add in yogurt. Stir together and add in melted peanut butter, juice, and vanilla. Mix wet ingredients until smooth. Add dry ingredients into liquid, stirring consistently, to create pancake batter. Heat a large skillet coated with cooking spray over medium heat. Pour ¼ cupfuls of batter onto skillet and cook until bubbles form on the surface. Flip with a spatula and cook until browned on the other side.
  2. While batter is cooking, pour 1 cup grape juice into a small pot over medium heat. Add in cornstarch and stir frequently for 5 minutes. Remove from heat and allow mixture to cool, stir every 30 seconds until mixture thickens into a syrup consistency.
  3. Pour the grape juice syrup on top of the pancakes and serve warm. Enjoy!

Nutrition per Serving

Serving Size: 2
  • 210 calories
  • 9g fat
  • 0g saturated fat
  • 10g protein
  • 25g carbohydrate
  • 30mg cholesterol
  • 270mg sodium
  • 3g fiber
  • 11g sugar

Recipe Created by

Erin Palinski-Wade, RD, CDE, LDN, CPT, winner of the Welch’s RD Recipe Contest

     Image contributed by Kristen Rath

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