Mini Pancake Sandwiches
- 11/2 cup Hood® 2% Reduced Fat Milk in the LightBlock Bottle
- 1 large egg
- 4 Tbsp. butter, melted
- 1 tsp. pure vanilla extract
- 3/4 cup whole wheat flour
- 3/4 cup all-purpose flour
- 1 Tbsp. sugar
- 1 Tbsp. baking powder
- 1/2 tsp. ground cinnamon
- 1/2 tsp. salt
- 14 Tbsp. peanut butter, sunflower seed butter or soy nut butter
- Sliced strawberries
- Sliced bananas
- Powdered sugar, if desired
In a medium mixing bowl, whisk together the milk, egg, butter, and vanilla.
In a large bowl, mix the flours, sugar, baking powder, cinnamon, and salt. Combine well.
Gradually add the milk mixture to the flour mixture and stir. Don’t overmix.
Spray a griddle or large skillet with cooking spray and heat over medium-high heat.
Using a large spoon, pour 3-inch circles of batter onto the griddle or into the pan. Cook for about 2 minutes or until bubbles form on the surface. Flip pancakes and cook until they are golden on each side. Place cooked pancakes on a plate or wire cooling rack.
Assemble sandwiches by spreading one pancake with peanut butter. Top with fruit and another pancake. Repeat to make 14 sandwiches. Dust with powdered sugar, if desired.
Per Serving: Calories: 393, Carbohydrate: 32 grams, Protein: 13 grams, Fiber: 4 grams, Fat: 25 grams, Saturated fat: 9 grams, Cholesterol: 48 milligrams, Sodium: 392 milligrams, Calcium: 93 milligrams.