In fact, I feel a little geeky admitting to this, but that is what just happened. And hence, what I’m doing.
Maybe it’s just an unusual day. I mean, I also don’t usually have breakfast for lunch as often as I admit it to be a good idea, and I also don’t usually have not a veggie in sight by now.
I also don’t usually have a beverage other than water with meals, but apparently since I was already having something sweet for lunch, I decided a sweet beverage was necessary, too. Hey, it’s all or nothing, right?
Another oddity? I usually have some idea as to what I want for lunch. Today I had none. Zero, zilch, nada. I have no bread, my oven is in use rendering me sweet potato-less, and not many vegetables. I didn’t feel like a grain.
And gosh darn it, the more I thought about it, the more I just wanted some pancakes again.
I’d make pancakes. But! It wouldn’t be such a bad thing because, I’d just be using it as my bread.
Yes, I do realize that this is essentially the same thing as what I would eat every morning, but I’m telling myself it’s different because it was eaten in more of a sandwich-form.
Yes, I do realize my logic is flawed.
Alas, I don’t. I made do.
My peanut butter was Jenny’s peanut butter and jelly sauce, a sauce I’ve been having a pretty steady love affair with but have neglected to blog about. I’ve actually been gathering pictures for a full on devotion to it, but I guess this came first. Such is life.
Rye Peanut Butter, Banana and Honey Pancake Sandwich
For the Pancake “Bread”:
- 1/4 c. rye flour
- 2 T. oat bran
- 1 t. baking powder
- 1 T. milled flaxseed mixed with 2 T. warm water
- 1/4 c. almond milk
- earth balance/butter/cooking spray, for greasing the pan
For the Bananas:
- 1/2 a banana, sliced in half lengthwise
- earth balance/butter/spray for greasing pan
For the Peanut Butter & Honey sauce, adapted very slightly from Jenny’s Peanut Butter Jelly Sauce
- 2 T. (heaping) peanut flour
- 2 T. almond milk
- 1/2 – 1 t. honey, depending on your tastes
- pinch of salt** (see note)
Preheat a large nonstick pan and a small nonstick pan over low-medium heat.
In a small bowl, mix together the flour, bran and baking powder. Add in the flax egg and almond milk. Grease your preheated non-stick pan lightly and bump up to medium heat, and divide the batter into two pancakes. Spread out a touch, and cook until the sides are starting to firm up. Spray the tops lightly with spray and flip. Cook another 4-5 minutes, or until lightly golden. While the pancakes are cooking, grill your bananas: place in the smaller non-stick pan and cook until golden brown on both sides.
For the peanut butter and honey sauce, whisk all ingredients until smooth. Note: I didn’t add salt when I mixed my sauce, but as I was eating, found myself looking for that pinch of salt that classic peanut butter has. I ended up sprinkling salt on my sandwich (try that for feeling weird) and found that salt was juuuust the ticket to what I was looking for.
To assemble, place one pancake on your plate and spread the peanut butter sauce. Place the grilled bananas on top of that, followed by the other pancake. If desired, spread a dab of fig jam on the top pancake.
As you know, I desired. When don’t I desire fig jam?
A sneak peak at some things in progress: