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).
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).
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.
📖 VARIATIONS & SUBSTITUTIONSPeanut 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 recipeJam: I use low sugar/no sugar added strawberry jam, but you could use another fruit jam if you wished🍽 EQUIPMENTFor 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 TIPWhen 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 SIZEThis 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.🌡️STORAGEYou 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.
📋 PB&J Pancake Sandwich Recipe
Amount Per Serving (1 pancake sandwich)
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.