Description
Use leftover whole wheat banana pancakes from breakfast to make these yummy peanut butter and jelly pancake sandwiches for lunch! Great for school lunch boxes too!
Ingredients
- Leftover Whole Wheat Banana Pancakes
- Peanut Butter
- Jelly
Whole Wheat Banana Pancakes:
- 1 and 1/2 cups whole wheat flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 large egg
- 1 and 1/4 cups milk
- 1 teaspoon vanilla
- 1 cup mashed ripe banana (about 2 bananas)
Instructions
- Make a batch of Whole Wheat Banana Pancakes or use the leftovers from breakfast. We like them in mini form (about 2 tablespoons batter each) for these sandwiches.
- Pair two similar sized pancakes together. Spread the bottom of one pancakes with peanut butter and the bottom of the other with jelly. Sandwich together and enjoy!
Whole Wheat Banana Pancakes:
- In a large mixing bowl, whisk together the flour, brown sugar and baking powder.
- In a separate bowl, whisk together the egg, milk and vanilla. Add the wet ingredients to the dry ingredients and stir until well combined. Fold in the mashed bananas.
- Heat griddle over medium heat. Spray with cooking spray. Using 2-tablespoon scoop or tablespoon, scoop 2 tablespoon size scoops of batter onto the heated griddle. Cook until the batter starts to bubble a bit on top and the bottom is evenly browned. Flip and cook until both sides are lightly browned. Remove to a baking sheet.