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Panwiches (Pancake Sandwiches)

Panwiches (Pancake Sandwiches)
Recipe Tip
Dynamite Dairy
Calcium, from dairy foods like milk, buttermilk and cheese, can help build bones. Look for low-fat or part-skim varieties of cheese when you can.
Variations:
Try these filling variations for make-and-take Panwiches: • Low-fat cream cheese spread and sliced strawberries • Peanut butter and jelly • Peanut butter and sliced banana

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Try a hand-held breakfast on-the-go made with fiber-rich pancake mix. From eatbetteramerica.
Prep Time:20 min
Start to Finish:20 min
makes:4 sandwiches
2cups Fiber One™ Complete pancake mix (from 28.3-oz box)
1 1/3cups cold water
6slices Canadian bacon
1/2cup fat-free egg product or 2 eggs
2teaspoons water
1teaspoon no-trans-fat 68% vegetable oil spread stick
1/4cup shredded reduced-fat Cheddar cheese (1 oz)
1.Heat oven to 200°F. Line cookie sheet with paper towels. Make pancakes as directed on box, using 2 cups pancake mix and 1 1/3 cups water. Place cooked pancakes on cookie sheet; keep warm in oven.
2.Heat bacon as directed on package. Meanwhile, in small bowl, beat egg product and water with fork or wire whisk.
3.In 8-inch nonstick skillet, heat vegetable oil spread over medium heat. Pour egg mixture into skillet; cook until top is almost set. Gently lift edges to allow uncooked egg to flow underneath; continue to cook until set. Top with cheese. Remove from heat. Cut into 4 wedges.
4.To assemble each panwich, top 1 pancake with egg wedge, 1 1/2 slices Canadian bacon and another pancake.
Nutritional Information
1 Sandwich: Calories 290 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 1060mg; Total Carbohydrate 36g (Dietary Fiber 5g, Sugars 5g); Protein 18g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 30%; Iron 15% Exchanges: 2 Starch; 1/2 Other Carbohydrate; 0 Vegetable; 1 1/2 Medium-Fat Meat Carbohydrate Choices: 2 1/2 
*Percent Daily Values are based on a 2,000 calorie diet.
 
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