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Chocolate Sunbutter Pancake Sandwiches

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These Chocolate Sunbutter Pancake Sandwiches are a fun way to turn mini pancakes into a portable snack or lunchbox treat. Creamy sunflower butter and melted chocolate make a simple filling that’s especially handy for nut-free school lunches.

Ingredients

Scale
  • Mini whole wheat pancakes

  • 2 tablespoons semi-sweet chocolate chips

  • ¼ cup sunflower butter

Instructions

1. Cool the Pancakes

Prepare the mini pancakes according to your favorite recipe. Transfer them to a cooling rack and let them cool completely.

2. Melt the Chocolate

Place the chocolate chips in a microwave-safe bowl and microwave for about 40 seconds, or melt them gently over a double boiler.

Stir until smooth and let the melted chocolate cool slightly.

3. Make the Sunbutter Spread

Stir the sunflower butter into the melted chocolate until smooth and well combined.

4. Build the Sandwiches

Spread the chocolate sunbutter mixture over one mini pancake.

Top with another pancake and gently press together.

Repeat with the remaining pancakes and filling.

5. Serve or Pack

Serve right away, or pack the pancake sandwiches into a lunchbox once the chocolate spread has set.

Notes

 

  • Cool the pancakes completely: Warm pancakes can make the chocolate spread runny.

  • Keep the filling even: A thin layer is enough to give each sandwich plenty of chocolatey flavor.

  • Make pancakes ahead: A batch of mini pancakes can be stored in the freezer so they’re ready whenever you need a quick snack.

  • Check school policies: If packing these for school, make sure sunflower butter and your chosen chocolate chips fit your school’s allergy guidelines.

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One Potato is a community and newsletter written by real people who are parents, having real conversations about our families, cooking traditions, and cultures. We are passionate about raising healthy and happy kids while navigating the challenges of picky eaters, dietary restrictions, busy schedules, and daily life.