This award-winning and healthy PB&J pancake breakfast sandwich is fruit, jam and yogurt filling, sandwiched between two peanut butter pancakes. It can be made with a sandwich maker, a waffle iron or pancakes can be cut into desired shapes.
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 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 about 3 minutes or until cooked through. * you really want to ensure that you use the least amount 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).
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.
PB&J Pancake Breakfast Sandwich Recipe
Amount Per Serving
Calories 407Calories from Fat 180
% Daily Value*
Saturated Fat 3g19%
Vitamin A 115IU2%
Vitamin C 15.7mg19%
* 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)