Published: by Terri Gilson · Modified: · As an Amazon Associate I earn from qualifying purchases. This post may contain affiliate links · 3 Comments
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I have this incessant need to make peanut butter things and that was the inspiration for this Award-winning PB&J Pancake Sandwich. If you are looking for unique breakfast ideas for kids, look no further... This peanut butter pancake sandwich recipe is all that and healthy too! This need to make peanut butter things began when my kids started school and peanut butter became the forbidden food.
Don't get me wrong, I am not advocatingthat we start sending peanut butter to school again. Nut allergies are real and scary and I completely hold up my end when it comes to keeping it at home and the kids safe at school. But Istillcan't help but yearn for the days of peanut butter freedom.
Jump to:
- 🥘 Ingredients
- 🍽 Equipment
- 💭 Top tip
- 👪 Serving size
- 🌡️Storage
- ⭐ Reviews
- 🍳More Healthy Breakfast Recipes!
When I was a kid, peanut butter was everywhere. We ate peanut butter on toast and my Mom made peanut butter cookies and those really gross peanut butter marshmallow squares thingies (that some people seem to like). Then we took those peanut butter thingies to school and shared them with other kids -without their parents' permission! My brother was so obsessed with peanut butter that when he tried to run away at the age of 5, all he packed, besides a couple of pairs of underwear and some stuffies, was a jar of peanut butter. To me, peanut butter is as much a part of childhood as playing hide n' seek. Yet my kids never think to eat it.
🥘 Ingredients
For these pancake sandwiches, you'll need:
- whole wheat flour
- quick oats
- ground flax
- baking soda
- baking powder
- brown sugar
- smooth peanut butter * I use light
- eggs
- vanilla
- milk
- evaporated milk
- canola oil
- strawberry jam * I use low sugar/no sugar added
- vanilla sugar * I use low fat and low sugar
- maple syrup *I use low sugar
- bananas
- strawberries
*see recipe card for quantities
📖 Variations & Substitutions
Peanut Butter: I use low-fat peanut butter, but this was not available on my nutrition label. With low-fat peanut butter, the fat in this recipe is substantially reduced. Smooth peanut butter works best. You could also use a Peanut Butter Substitute like "Wow Butter".
Yogurt: I also use a lower sugar vanilla yogurt in this recipe (also not available on my nutrition label). You could also use another flavor of yogurt besides vanilla, if you desire (such as Strawberry)
Evaporated Milk: Using a fat-free evaporated milk would further reduce the calories and fat in this recipe
Jam: I use low sugar/no sugar added strawberry jam, but you could use another fruit jam if you wished
That was also part of my inspiration for this pancake breakfast sandwich. The fact that the contest rules dictated that it had to be healthy was kind of an added bonus. This recipe was a runner up in the 2012 "Destination Hotels Healthy Kids Contest," which was a contest judged entirely by kids. And my kids really like it too!
Plus, pancake sandwiches are simply more funthan plain 'ol pancakes!
🍽 Equipment
For this pancake breakfast sandwich, I use sandwich maker (affiliate link) but you could use a waffle maker or simply use pancakes and cut them into desired shapes. But if you're looking for sandwich maker recipes, you'll love this one!
💭 Top tip
When you are filling the sandwich maker with pancake batter, you really want to ensure that you use the least amount of batter as possible to cover the sandwich maker, as it won't cook through otherwise.
👪 Serving size
This recipe makes 7 peanut butter pancake sandwiches (14 peanut butter pancakes). However, you can half, double or even triple the recipe by clicking on the blue servings number in the recipe card. Then select the number of servings you would like and the ingredient amounts will adjust accordingly.
Why not set it out on a tray and let the kids make their own? Now that's FUN!
🌡️Storage
You can store leftover peanut butter pancakes in a sealed container in the fridge. Store, fruit and yogurt in separate containers. Will keep for 3 days.
If you love peanut butter pancakes, pancake sandwiches, or are just looking for a healthy breakfast for yourself or for kids, you'll love this PB& J Pancake Sandwich!
And if you're looking for additional kids' healthy and fun breakfast ideas... Give thisStrawberry Gingerbread Pupcakea try! It's also more fun than boring old pancakes, is freezer friendly and can be made ahead!
⭐ Reviews
Did you make this recipe? Please RATE THE RECIPE below
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📋 PB&J Pancake Sandwich Recipe
This award-winning and healthy PB&J Pancake Sandwich is fruit, jam and yogurt filling, sandwiched between two peanut butter pancakes. It's a pancake breakfast sandwich that can be made with a sandwich maker, a waffle iron or in a frying pan (pancakes can be cut into desired shapes).
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Course: Breakfast, brunch
Cuisine: North American
Keyword: pancake, pb&j, peanut butter, sandwich
Special Diet: Vegetarian
Servings: 7 sandwiches
Calories: 407kcal
Author: Terri Gilson
Prep Time: 15 minutes minutes
Cook Time: 5 minutes minutes
Total Time: 20 minutes minutes
Ingredients
Peanut Butter Pancakes:
- 1 ½ cups whole wheat flour
- ½ cup quick oats
- 2 tablespoon ground flax * chia seeds can be substituted
- ½ teaspoon baking soda
- 2 teaspoon baking powder
- 4 tablespoon brown sugar
- 1 cup smooth reduced fat peanut butter ** I use light peanut butter
- 1 large egg beaten
- 1 large egg white
- 1 teaspoon vanilla
- 1 ¼ cups of 1% milk
- ½ cup evaporated milk
- 2 tablespoon canola oil
Filling:
- 2 tablespoon low sugar/no sugar added strawberry jam * homemade or store-bought
- 1 cup low-fat vanilla yogurt * low sugar brand
- 2 tablespoon no sugar added maple syrup sugar
- 1 cup thinly sliced strawberries
- 2-3 sliced bananas
US Customary - Metric
Instructions
Peanut Butter Pancakes
Heat sandwich maker and spray with non-stick vegetable spray.
In a large bowl, mix flour, oats, baking powder, baking soda, sugar, and flax together.
In a separate medium- sized bowl whisk peanut butter, egg, egg white, vanilla, oil and milks together. Mix dry ingredients with wet.
Pour about ⅓ cup of batter into each side of sandwich maker. Spread evenly with spatula (make sure to get it into all corners). Close sandwich maker, lock and cook for about 3 minutes or until cooked through. * you really want to ensure that you use the least amount of batter as possible to cover the sandwich maker, as it won't cook through otherwise
Remove with a spatula when done and repeat with remaining batter until all gone (ensuring to spray non-stick vegetable spray each time).
Assembly
Spread 1 tsp. jam on one ½ sandwich pancake and 1 tsp. maple yogurt on the other.
Add layer of strawberries and bananas (about 5- 6 slices of each) on top of jam covered pancake.
Place the maple yogurt-covered pancake on top. Serve with maple vanilla yogurt for dipping sauce.
Notes
📖 VARIATIONS & SUBSTITUTIONS
Peanut Butter:I use low-fat peanut butter, but this was not available on my nutrition label. With low-fat peanut butter, the fat in this recipe is substantially reduced. Smooth peanut butter works best. You could also use a Peanut Butter Substitute like "Wow Butter".
Yogurt:I also use a lower sugar vanilla yogurt in this recipe (also not available on my nutrition label). You could also use another flavor of yogurt besides vanilla, if you desire (such as Strawberry)
Evaporated Milk: Using a fat-free evaporated milk would further reduce the calories and fat in this recipe
Jam:I use low sugar/no sugar added strawberry jam, but you could use another fruit jam if you wished
🍽 EQUIPMENT
For this pancake breakfast sandwich, I usesandwich maker(affiliate link) but you could use a waffle maker or simply use pancakes and cut them into desired shapes. But if you're looking for sandwich maker recipes, you'll love this one!
💭 TOP TIP
When you are filling the sandwich maker with pancake batter, you really want to ensure that you use the least amount of batter as possible to cover the sandwich maker, as it won't cook through otherwise.
👪 SERVING SIZE
This recipe makes 7 peanut butter pancake sandwiches (14 peanut butter pancakes). However, you can half, double or even triple the recipe by clicking on the blue servings number in the recipe card. Then select the number of servings you would like and the ingredient amounts will adjust accordingly.
🌡️STORAGE
You can store leftover peanut butter pancakes in a sealed container in the fridge. Store, fruit and yogurt in separate containers. Will keep for 3 days.
Nutrition Facts 📋 PB&J Pancake Sandwich Recipe Amount Per Serving (1 pancake sandwich) Calories 407Calories from Fat 180 % Daily Value* Fat 20g31% Saturated Fat 3g19% Cholesterol 30mg10% Sodium 359mg16% Potassium 744mg21% Carbohydrates 45g15% Fiber 4g17% Sugar 25g28% Protein 15g30% Vitamin A 115IU2% Vitamin C 15.7mg19% Calcium 207mg21% Iron 1.6mg9% * Percent Daily Values are based on a 2000 calorie diet.
My Amazon Recommendations (affiliate links)
Nutrition
Serving: 1pancake sandwich | Calories: 407kcal (20%) | Carbohydrates: 45g (15%) | Protein: 15g (30%) | Fat: 20g (31%) | Saturated Fat: 3g (19%) | Cholesterol: 30mg (10%) | Sodium: 359mg (16%) | Potassium: 744mg (21%) | Fiber: 4g (17%) | Sugar: 25g (28%) | Vitamin A: 115IU (2%) | Vitamin C: 15.7mg (19%) | Calcium: 207mg (21%) | Iron: 1.6mg (9%)
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🍳More Healthy Breakfast Recipes!
- Healthy Mediterranean Breakfast Burritos
- Sheet Pan Pumpkin Pie Pancakes
- Raisin Cookie Overnight Oats in a Jar
- Bagel Toad in a Hole
- Healthy Pumpkin Bran Muffins
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