One of the most frustrating aspects about going wheat-free or gluten-free is the loss of bread. For more than 5,000 years, bread in some form has been a staple food for human civilization, and it can be hard to find substitutes for those familiar, bread-centric food items. Like a sandwich.
Let’s face it: there are a lot of things to love about sandwiches. They’re portable, easy to assemble, and contain a good ratio of carbs to protein to give the body energy and satiety. Many gluten-free breads are crumbly, hard, or generally unsatisfying to use in a sandwich. That’s why I’ll often use gluten-free pancakes in place of sliced bread for a pancake sandwich.
I’ve enjoyed these gluten-free pancakes by Elana Amsterdam of ElanasPantry.com, but sometimes I take the easy route and use Pamela’s Gluten-Free Baking & Pancake Mix. Regardless, I always triple the recipe so that I have lots of extra pancakes for later snacks and sandwiches. Pancakes are easy to pull out of a freezer-safe bag or container and pop in a toaster oven or microwave to thaw and heat for a quick breakfast or lunch without a mess.
This pancake sandwich is spread with organic SunButter and Colorado Mountain Jam‘s Organic Strawberry Rhubarb jam. Yum!
