Mini Pancake Sandwiches

Mini Pancake Sandwiches image


  • 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


  • STEP 1

    In a medium mixing bowl, whisk together the milk, egg, butter, and vanilla.

  • STEP 2

    In a large bowl, mix the flours, sugar, baking powder, cinnamon, and salt. Combine well.

  • STEP 3

    Gradually add the milk mixture to the flour mixture and stir. Don’t overmix.

  • STEP 4

    Spray a griddle or large skillet with cooking spray and heat over medium-high heat.

  • STEP 5

    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.

  • STEP 6

    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.

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