Recipe courtesy of Lunch Lady

Chocolate Sun Butter Pancake Sandwiches

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  • Level: Easy
  • Total: 45 min (includes cooling time)
  • Active: 30 min
  • Yield: 8 sandwiches
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Ingredients

Pancakes:

1 large egg

1 cup buttermilk

1 tablespoon oil

1 cup Pancake Mix, recipe follows

Butter or oil, for greasing the pan

Chocolate Sun Butter:

2 tablespoons semisweet chocolate chips

1/4 cup sunflower seed butter

Pancake Mix:

6 cups white whole-wheat flour

1/3 cup sugar

2 tablespoons baking powder

1 tablespoon baking soda

2 teaspoons kosher salt

Directions

  1. For the pancakes: Whisk the egg, buttermilk and oil together in a large bowl. Add the Pancake Mix to the wet ingredients and whisk until just combined.
  2. Heat a large pan or griddle over medium heat and grease with butter or oil. Pour the pancake mixture onto the griddle in 1-tablespoon portions to make 8 mini pancakes. Cook for 2 minutes. Flip the pancakes and cook for 1 minute more.
  3. Place the pancakes on a cooling rack, and allow to cool completely. Repeat with the remaining batter to make 8 more.
  4. For the chocolate sun butter: Melt the chocolate chips in a bowl in the microwave until melted, 40 seconds, or in a double boiler, and allow to cool. Stir the sunflower butter into the melted chocolate.
  5. Spread 1 tablespoon of the chocolate sun butter on a pancake, and sandwich together with another pancake. Repeat with the remaining ingredients.
  6. To freeze for later, place cooled sandwiches on a parchment-lined baking sheet. Freeze until solid, about 1 hour. Transfer to a freezer bag and store for up to 3 months. 

Pancake Mix:

  1. Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. Store in an airtight container until ready to prepare pancakes.