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
Scale
- Leftover Whole Wheat Banana Pancakes
- Peanut Butter
- Jelly
- Whole Wheat Banana Pancakes:
- 1–1/2 cups whole wheat flour
- 2 tablespoons light brown sugar
- 2 teaspoons baking powder
- 1 large egg
- 1–1/4 cups skim 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) 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 a ladle or 1/4-cup measuring cup, scoop batter onto heated griddle. Cook until 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 and place baking sheet in a warm oven while you cook the rest of the batter.
- Serve warm with maple syrup, if desired. Store in an resealable baggie in the refrigerator and reheat in the toaster like you would when you toast bread.