Panwiches (Pancake Sandwiches)

Try a handheld breakfast on-the-go made with fiber-rich pancake mix.

  • Prep Time 20 min
  • Total Time 20 min
  • Servings 4

Ingredients

2
cups Fiber One™ Complete pancake mix (from 28.3-oz box)
1 1/3
cups cold water
6
slices Canadian bacon
2
eggs
2
teaspoons water
1
teaspoon butter or margarine
1/4
cup 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 eggs and water with fork or wire whisk.
  • 3 In 8-inch nonstick skillet, heat butter 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, bacon slice and another pancake.

Expert Tips

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

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich
Calories
310
(
Calories from Fat
100),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
155mg
155%;
Sodium
1080mg
1080%;
Total Carbohydrate
36g
36%
(Dietary Fiber
5g
5%
  Sugars
5g
5%
),
Protein
18g
18%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
30%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.