Today’s post was going to be all about Omega-3s, but I got side tracked just this morning by this breakfast sandwich. It all started on Saturday when I woke with a hankering to make pancakes. I cooked up a big batch of these Multi-Grain Beauties that were so good the kids didn’t even do that creased brow thing accompanied by a suspicious, “are these whole wheat?” The recipe made a stack more than we ate so I stuck them in the fridge where I found them while puttering around the kitchen before the kids were up today.
The pancakes went straight into the toaster oven for reheating while I whipped together equal parts Greek-style and vanilla yogurt. I slathered the yogurt and a spoonful of raspberry jam between two cakes and set them out on pretty little plates, waiting to see how they’d be received once the kids appeared.
This is what happened:
I’d say it was a success. As for the Omega-3s, I’ll get to that next week. In the meantime, you can always add walnuts and flax seeds to your pancakes for an Omega-3 boost.
Note: If you like this idea, you might also appreciate my recipe for Strawberries and Cream Waffle Sandwich, particularly since strawberry season isn’t too far off.
Find more of my breakfast, lunch and snack recipes and “how to” cooking videos at 
Funny – I asked Emily if the pancakes you made Sat morning were multi grain and she said she didn’t know. (But added “probably”!)
That’s so funny…especially her response.
I love this idea! And especially like the graphic touch to this post. I am inspired to try the pancake sandwich with my family. Thanks Katie.
I laughed out loud when I saw the pictures of the empty plates! Very sweeet!
Y U M M Y !