Description
Take a cozy breakfast favorite and turn it into a lunchbox win! These mini pancake sandwiches are soft, stackable, and endlessly customizable—stuffed with nut butter and banana, or cream cheese and berries. Wrapped up in parchment, they’re sweet little pockets of comfort perfect for crisp fall school days.
Ingredients
8 mini pancakes (homemade or store-bought)
2 tbsp peanut butter, almond butter, or Sunbutter
1 banana, sliced or 1/4 cup berries
2 tbsp cream cheese (for fruit version)
Optional: drizzle of honey or sprinkle of cinnamon
Instructions
Spread nut butter on 4 pancakes and top with banana slices.
Or spread cream cheese and top with berries.
Top with another pancake to make sandwiches.
Wrap each in parchment or store in a snack container.
Serve chilled or at room temp for recess-ready snacking.
- Prep Time: 5 minutes
Nutrition
- Calories: 170/ Sandwich
- Carbohydrates: 20g/ Sandwich
- Fiber: 3g/ Sandwich
- Protein: 5g/ Sandwich