Our kids go back to school next week, which may seem pretty late compared to our friends who live down south, but no matter when the school bus starts to wind its way through your neighborhood, chances are you’re thinking about school lunches … and what to pack for your kiddos. To the rescue is this month’s Recipe Redux cooking challenge filled with bite-size nibbles perfect for lunch boxes and pint-size appetites. For our contribution, we created these adorable Peachy Peanut Butter Pancake Bites, which kids are more than welcome to eat without a spork!
Adding jazz-appeal to lunch boxes is always our mission this time of year. So for this recipe, we combined two kid favorites—pancakes and PB&J—for a lunch so yummy, so nutritious, and so fun that even finicky kids will happily eat it!
You can use any nut butter or soy butter with our little nibbles and any jam or jelly flavor your kids like.
To streamline your time in the kitchen, assemble your dry ingredients the night before. Or make the pancakes, cool, store in the fridge, and then assemble the next morning.
Peachy Peanut Butter Pancake Bites
Makes 3 to 4 Servings
Peaches are in season right now, which is why we chose them as our featured pancake “mix in.” The recipe calls for half a peach, so feel free to use the rest as a lunchbox side dish, and by all means, slice up a bunch more!
- 1/2 cup whole wheat pastry flour
- 1/4 cup all-purpose flour
- 2 tablespoons ground flaxseed
- 1/2 tablespoon baking powder
- 1/2 teaspoon ground cinnamon
- Pinch salt
- 1 large egg, beaten
- 3/4 cup 1% low-fat milk
- 1/2 ripe banana, mashed (about 1/4 cup)
- 1 tablespoon agave
- 1/2 teaspoon vanilla extract
- 1/2 peach, peeled and finely chopped
- 4 tablespoons peanut butter
- 8 teaspoons peach or apricot jam
1. Whisk together the whole wheat flour, all-purpose flour, flaxseed, baking powder, cinnamon, and salt in a large bowl.
2. In a separate bowl, whisk the egg, milk, banana, agave, and vanilla until blended. Stir in the peach. Pour the liquid ingredients over the dry ingredients and stir until just moistened.
3. Lightly oil or coat a large nonstick skillet or griddle with nonstick cooking spray and heat over medium heat. Pour the batter onto the skillet using a 1/8-cup measuring cup, forming 2-inch pancakes. (If you don’t have an 1/8th-cup measure, use 2 tablespoons.)
4. Cook until bubbles begin to appear on the surface of the pancakes and the bottoms turn golden brown, 2 to 3 minutes. Adjust the heat if the skillet gets too hot. Flip the pancakes and cook until the other sides are golden, an additional 2 to 3 minutes. Repeat with the remaining cooking spray and batter. You should get 16 pancakes.
5. To make the sandwiches, take 2 cooled pancakes and spread 1½ teaspoons of peanut butter between them; top one side with 1 teaspoon of the jam and then place the pancakes together. Repeat with the remaining peanut butter and pancakes until you have a total of 8 sandwiches.
Nutrition Information per Serving (2 to 3 sandwiches): 350 calories, 13g fat (2.5g saturated, 0.7g omega-3), 360mg sodium, 50g carbohydrates, 6g fiber, 12g protein, 25% calcium, 10% iron
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