PB & J Pancake Sandwiches

These hand-held pancakes let you take breakfast along with you on a run to help keep up the pace. Peanut butter powder is powdered peanuts that have been pressed to remove much of their fat. That means each pancake is infused with great nut butter flavour but not the fatty calories that can weigh you down while pounding the pavement or dirt. Extras can be wrapped tightly and frozen for up to two months.

Makes 8 Servings

Ingredients

1 cup all-purpose flour or oat flour 2 tbsp cornmeal

L cup peanut butter powder, such as PB2 2 tbsp sugar 1 tsp baking powder K tsp baking soda K tsp cinnamon N tsp salt 1 large egg, light beaten 1 K cups low-fat buttermilk or other milk of choice 16 tsp jam or jelly of choice

Directions

1. In a large bowl, mix together flour, cornmeal, peanut butter powder, sugar, baking powder, baking soda, cinnamon and salt. Stir in egg and buttermilk. 2. Preheat oven to 350 F and line a baking sheet with parchment paper or a baking mat. Heat a greased skillet or griddle over medium heat. By the tablespoonful, place batter on the hot pan. Heat each pancake just until the edges begin to curl inwards. Place mini pancakes on baking sheet, cooked side down. Repeat until you have 16 pancakes. Top each pancakes with 1 teaspoon jam or jelly. 3. Prepare remaining batter the same way you did the other pancakes. As the pancakes cook, place them on top of the pancakes on the baking sheet, cooked side up (the jam should be squished between the two raw batter sides of the pancakes). Gently press edges to seal. 4. Transfer baking sheet to oven and bake for 10 minutes, or until batter is cooked through. Let cool, preferably on a wire rack. Chill for up to five days. To transport on runs, place pancakes in a small zip-top bag or wrap tightly in foil.