Peanut Butter Pancake Sandwiches

Version 1

    peanut butter pancakes.jpg

    Peanut Butter Pancake Sandwiches

    Makes 8 Servings

    $0.34 per serving (As of December 2012)

    Looking for a nutritious, grab-and-go breakfast to kick start your family’s day? Your search just ended with these hearty banana pancake sandwiches filled with protein-packed peanut butter. If you or your kids prefer something a tad bit sweeter, add a teaspoon of your favorite jelly or jam.

    1 cup whole wheat flour

    ½ cup all-purpose flour

    ¼ cup ground flaxseed

    1 tablespoon baking powder

    ½ teaspoon ground cinnamon

    1/8 teaspoon salt

    2 large eggs, beaten

    1½ cups 1% low-fat milk

    1 ripe banana, mashed (about ½ cup)

    2 tablespoons honey

    1 teaspoon vanilla extract

    ½ cup peanut butter

    Optional: ¼ cup ground flaxseed or wheat germ

    1. Whisk together the whole wheat flour, all-purpose flour, baking powder, cinnamon, salt and flaxseed or wheat germ (if desired) in a large bowl.
    2. In a separate bowl, whisk the eggs, milk, banana, honey, and vanilla until blended. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
    3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium heat.  Pour the batter onto the skillet using a ¼-cup measuring cup, forming 4-inch pancakes.
    4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Adjust the heat if the skillet gets too hot. Flip the pancakes and cook until the other sides are golden, an additional 2 to 3 minutes.  Repeat with the remaining cooking spray and batter.
    5. To make the sandwiches, take a slightly cooled pancake and spread 1 tablespoon peanut butter on one side; top with another pancake. Repeat with the remaining peanut butter and pancakes until you have a total of 8 sandwiches.

    Nutrition Information per Serving (2 pancakes and 1 tablespoon peanut butter): 410 calories, 18g fat (4g saturated, 1.2g omega-3), 480mg sodium, 49g carbohydrate, 6g fiber, 16g protein, 25% calcium, 15% iron

    Tip: Make ahead batch, freeze pancakes in zip-top bags, and defrost and reheat any time you’re in the mood for a pancake breakfast.

    Tip: This recipe can easily be cut in half. On busy mornings when you want pancake sandwiches but you don’t want 8 of them, simply make half a recipe.

    Peanut Butter Pancake Sandwiches

    Grocery List

    Be sure to check your pantry before heading to the store!

    1 banana

    Whole wheat flour

    All-purpose flour

    Ground flaxseed

    Baking powder

    Ground cinnamon



    Vanilla extract

    ½ cup peanut butter

    Large eggs, beaten

    1% low-fat milk

    Recipe courtesy of Meal Makeover Moms.