Ingredients
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Mini whole wheat pancakes
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2 tablespoons semi-sweet chocolate chips
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¼ cup sunflower butter
Instructions
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
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Cool the pancakes completely: Warm pancakes can make the chocolate spread runny.
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Keep the filling even: A thin layer is enough to give each sandwich plenty of chocolatey flavor.
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Make pancakes ahead: A batch of mini pancakes can be stored in the freezer so they’re ready whenever you need a quick snack.
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Check school policies: If packing these for school, make sure sunflower butter and your chosen chocolate chips fit your school’s allergy guidelines.