Spicy Sweet Potato: Petite PB & J Pancake Sandwiches

I was trying to figure out how to use up a few leftover raspberries when I noticed that I also had some berry jam in my fridge. For some reason, peanut butter and jelly popped into my mind and the PB&J Pancake sandwich was born. For this fun recipe, a peanut butter packed batter is sprinkled with fresh raspberries during cooking for a delightful PB & J infused pancake. But that’s not all--after cooking, the pancakes are spread with peanut butter, jam, and fresh berries, then formed into adorable sandwiches. The end result is a delightful dish that will take you straight back to childhood!

Petite PB&J Pancake Sandwiches
Gluten Free
Makes One Serving (3 Mini Pancake Sandwiches)
Click Here for Printable Recipe

Ingredients--
Pancake Filling:
1/2 cup fresh raspberries
1 tablespoon granulated Truvia, divided
1 tablespoon powdered peanut butter (I used FitNutz)
1.5 teaspoons water
1 tablespoon double berry balsamic jam

Pancakes:
3 tablespoons gluten free flour mix
2 tablespoons powdered peanut butter
1 tablespoon granulated Truvia
1/8 teaspoon ground nutmeg
dash of salt
1/4 cup liquid egg substitute
3 tablespoons unsweetened original almond milk (I used Silk )

1. Preheat oven to 350 degrees. Line a small baking sheet with aluminum foil, and spray with nonstick spray. Set aside. Begin by making the pancake filling--Place raspberries in a fine mesh strainer and toss with 1 teaspoon of Truvia. Place strainer over bowl and let raspberries macerate while you prepare the remaining components.

2. To make the peanut butter filling, whisk together peanut butter powder, water, and remaining 2 teaspoons of Truvia in a small dish until mixture is smooth and combined. Place peanut butter in fridge to set while you prepare the pancakes.

3. To prepare the pancakes, whisk together all of the dry ingredients in a small mixing bowl (flour, powdered peanut butter, Truvia, nutmeg, and salt). Pour in milk and egg substitute, then stir until batter is combined.

4. Spray a large skillet with nonstick spray and heat to medium. While the skillet is heating, remove 1/4 cup of the raspberries from strainer and chop into smaller pieces.

5. Use a cookie scoop or small ladle to scoop batter into preheated skillet, forming 6 small pancakes (I ended up with a small 7th pancakes but you only need to 6 pancakes for the sandwiches). Sprinkle pancakes with chopped raspberries, then let cook 2-3 minutes, or until golden on the bottom. Use a thin spatula to flip pancakes

6. Continue to cook pancakes 1-2 minutes more, or until golden on both sides (don’t worry if berries look a little blackened). Remove pancakes from skillet and place on prepared baking sheet, berry side facing down.

7. To assemble the pancake sandwiches, spread 1 teaspoon of jam on three of the pancakes.

8. Remove peanut butter from refrigerator and divide between remaining three pancakes.

9. Remove remaining raspberries from strainer and place on top of the three pancakes spread with peanut butter.

10. Carefully place jam-spread pancakes on top of raspberries to form three mini pancake sandwiches. Press down gently on sandwiches to help them hold together (Don’t worry if some of the filling oozes out).

11. Transfer baking sheet to oven and bake sandwiches for 2-3 minutes, just until filling is heated through and berries soften. Carefully move pancakes to serving plate & enjoy!