Recipe courtesy of Lunch Lady
Chocolate Sun Butter Pancake Sandwiches
- Level: Easy
- Yield: 8 sandwiches
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 303
- Total Fat
- 8
- Saturated Fat
- 2
- Carbohydrates
- 53
- Dietary Fiber
- 7
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 19
- Sodium
- 543
- Total: 45 min (includes cooling time)
- Active: 30 min
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
- 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.
- 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.
- Place the pancakes on a cooling rack, and allow to cool completely. Repeat with the remaining batter to make 8 more.
- 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.
- Spread 1 tablespoon of the chocolate sun butter on a pancake, and sandwich together with another pancake. Repeat with the remaining ingredients.
- 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:
- Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. Store in an airtight container until ready to prepare pancakes.