Forget your traditional PB&J. Pancakes make a surprising easy, delicious sandwich component.  Stash weekend left overs in the frig or freezer, so you have them on hand.  With peanut butter pretty much banned from school these days, sunflower seed, or sunbutter, is a healthy alternative that's so easy to make at home.  Use store-bought apple butter to save time.  Don't despair if you run out of ideas.  We teamed up with the Food Network and our other foodie friends to give you more ideas on how to spice up school lunches.  Check out the links to the left.

Ingredients

Sunbutter

  • 3 Cup unsalted, shelled, sunflower seed (raw preferred)
  • 3/4 Teaspoon salt
  • 1 Teaspoon sugar
  • 1 Teaspoon honey
  • 1 Tablespoon olive oil

Almond Flour Pancakes

  • 1 1/2 Cup fine ground blanched almond flour
  • 1/2 Teaspoon baking soda.
  • 1/4 Teaspoon salt
  • 1/2 Teaspoon cinnamon
  • 3 Large eggs
  • 5 Tablespoon coconut milk (add additional tablespoon if you like pancakes thinner)
  • 2 Tablespoon honey

  • 2 Tablespoon store-bought apple butter

Preparation

Step 1: Sunbutter

Heat a pan on the stove, then toss about 3 cups of sunflower seeds in the hot pan for a minute or two. Keep them moving so they don’t burn.

Step 2:

Place seeds in food processor with salt and sugar. Process for 5 minutes. At first the mixture will appear mealy. Continue to process. Eventually the seeds will begin to release their oils and resemble peanut butter. Add honey as you continue to process. Continue to process for 1 more min. While you continue to process add the olive oil. Add more oil if you want a smoother consistency.

Step 1: Pancakes

In a medium bowl, sift and/or mix together the almond flour, baking soda salt and optional spice.

Step 2:

In a separate bowl, blend together the eggs, coconut milk honey and vanilla.

Step 3:

Add the liquid ingredients to the dry and mix well. Let rest for a few minutes. Makes about 10-15 regular size pancakes

Assembly

Spread a 1-2 tablespoons of home-make sunbutter on pancake with 1-2 tablespoons of store-bought apple butter. Serve with a side of baby carrots or your child's favorite veggie. Cut into fun shapes if desired.