When I made the Grain-Free Pumpkin Pancakes last week, it gave me a great idea for a PB&J makeover. The dense cake-like texture of the pancakes would lend themselves well to a sandwich or whoopie pie. It's also a great healthy alternative to the iconic kid favorite for those avoiding or limiting grains or gluten. Click here for the pancake recipe which can be altered using different nut butters and substituting banana or applesauce for the pumpkin puree. I love to make these PB&J sandwiches using peanut butter and a combination of mashed banana and applesauce. They turn out delicious! Ingredients: 2 pancakes from the Grain-Free Pumpkin Pancake recipe Fresh sliced fruit (strawberries, bananas, blackberries, raspberries, etc.) drizzle of real maple syrup or 1 packet NuNaturals Stevia Slice fruit and place between two pancakes. drizzle fruit with a little maple syrup or sprinkle with stevia and enjoy!