WEEKDAYS 1e|12c|p

PB & B Pancake Sandwiches

Daphne Oz
|
Servings: 4
|
easy
|
0 to 15 min

Using pancakes instead of bread for your PB & J (and banana) sandwiches....GENIUS!


  • Ingredients
  • step-by-step directions
Ingredients
PB & B Pancake Sandwiches
  • 1 recipe pancake batter
  • large ripe bananas (sliced into 1/4-inch rounds, reserve some for garnish)
  • 1/2 cup peanut butter (use almond butter or sunflower butter as an alternative)
  • 1/2 cup strawberry jelly
Directions
  • Heat a griddle or large skillet over medium heat. Brush the griddle with butter; keep the surface buttered well throughout cooking to prevent the bananas from sticking. Pour 2 heaping tablespoons of the batter onto griddle for each pancake. Lay about 5 banana slices onto each pancake and cook until small bubbles form and pop on the surface and the bottom is golden brown. Flip the pancakes and cook until golden brown (6 to 8 minutes).
  • Place the pancakes on the cooling rack on the top of the baking sheet and keep them warm in oven.
  • Spread a few tablespoons of peanut butter on the banana side of half of the pancakes. Spread jelly on the banana side of another pancakes. Place the jellied side of the pancake on top of the peanut butter side of the pancake, to create sandwiches.

    Tips
    - Make extra pancakes without bananas and freeze the pancakes. Warm them in the oven when ready to eat. Put the bananas inside pancake sandwich.
    - Use any jelly flavor you have on hand.

Comments

rate this recipe
Use a Facebook account to add a comment, subject to Facebook's Terms of Service and Privacy Policy. Your Facebook name, photo & other personal information you make public on Facebook will appear with your comment, and may be used on ABC's media platforms. Learn more.

Latest Recipes