PB&J Pancake Breakfast Sandwich

I have this incessant need to make peanut butter things and that was the inspiration for this PB&J Pancake Breakfast Sandwich. If you are looking for unique and healthy breakfast ideas for kids, look no further…

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 advocating  that 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 I still can’t help but yearn for the days of peanut butter freedom.

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 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 gonch 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.

That was also part of my inspiration for this recipe. 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” (and my kids really like it too!) I  use a sandwich maker, but you could use a waffle maker or simply  use pancakes and cut them into desired shapes.

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PB&J Pancake Breakfast Sandwich Recipe

This award-winning and healthy PB&J pancake breakfast sandwich with fruit and yogurt filling, can be made with a sandwich maker, a waffle iron or cut pancakes into desired shapes.

Course Breakfast

Cuisine North American

Prep Time 15 minutes

Cook Time 5 minutes

Total Time 20 minutes

Servings 7 sandwiches

Calories 407 kcal

Author Terri Gilson

Ingredients

Whole wheat Oat & Flax Peanut Butter Pancakes:

• 1 ½  cups whole wheat flour
• ½ cup quick oats
• 2 tbsp ground flax
• ½  tsp baking soda
• 2 tsp baking powder
• 4 tbsp brown sugar
• 1 cup light smooth peanut butter ** I use light peanut butter
• 1 large egg beaten
• 1 large egg white
• 1 tsp vanilla
• 1 ¼  cups of 1% milk
• ½  cup evaporated milk
• 2 tbsp canola oil

Filling:

• 2 tbsp low sugar/no sugar added strawberry jam
• 1 cup low-fat vanilla yogurt * low sugar brand
• 2 tbsp no sugar added maple syrup sugar
• 1 cup thinly sliced strawberries
• 2-3 sliced Bananas

Instructions

1. Heat sandwich maker and spray with non-stick vegetable spray.
2. In a large bowl, mix flour, oats, baking powder, baking soda, sugar,  and flax together.
3. In a separate medium- sized bowl mix peanut butter, egg, egg white, vanilla, oil and milks together.  Mix dry ingredients with wet.
4. Pour about 1/3 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 3 minutes.
5. Remove with a spatula when done and repeat with remaining batter until all gone (ensuring to spray non-stick vegetable spray each time).

Assembly:

1. Spread 1 tsp.  jam on one ½ sandwich pancake and 1 tsp. maple yogurt on the other.
2. Add layer of strawberries and bananas (about 5- 6 slices of each)  on top of jam covered pancake.
3. Place the maple yogurt-covered pancake on top. Serve with maple vanilla yogurt for dipping sauce.

Recipe Notes

Nutrition Facts

PB&J Pancake Breakfast Sandwich Recipe

Amount Per Serving

Calories 407 Calories from Fat 180

% Daily Value*

Total Fat 20g 31%

Saturated Fat 3g 15%

Cholesterol 30mg 10%

Sodium 359mg 15%

Potassium 744mg 21%

Total Carbohydrates 45g 15%

Dietary Fiber 4g 16%

Sugars 25g

Protein 15g 30%

Vitamin A 2.3%

Vitamin C 19%

Calcium 20.7%

Iron 9%

* Percent Daily Values are based on a 2000 calorie diet.

 

***FAT: 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.

****SUGAR: I also use a lower sugar vanilla yogurt in this recipe (also not available on my nutrition label)

 

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