Dinosaur Pancake Sandwiches

Written by Eydie Desser

Everyone always asks me how I got my start in the kitchen. How old was I…When did I know I wanted to be a chef…Did my parents encourage it…Well, the answers are: I was young, do you ever really know, and yes! If you want quality time with your kiddos and give them the encouragement they need to be themselves, then this is the recipe for you! Bringing families together is what we’re about, so welcome to the family! 


Pancake Ingredients:

  • ¾ cup whole wheat flour
  • ¼ cup almond flour
  • 1 tsp baking powder
  • 1 cup almond milk
  • 2 TB pure maple syrup

Sandwich Ingredients:

  • 1 small, whole banana
  • ½ cup frozen blueberries
  • 5 or more, thinly sliced strawberries
  • Dinosaur or cookie cutters of choice


Preheat oven to 350℉

Make the Pancakes:

1- In a medium size bowl, whisk the whole wheat flour, almond flour, and baking powder to combine.  

2- In a measuring cup, add almond milk and maple syrup, whisking to combine.

3- Slowly pour the wet ingredients into the dry ingredients and whisk until smooth.

4- Transfer batter to measuring cup, making it easy to pour into the pan for pancakes.

5- Heat a 10” or larger non-stick sauté pan over medium heat for a couple of minutes.  

6- Pour enough batter into the pan to fit the dinosaur cookie cutter, or 2 smaller star shaped, heart shaped or other desired cookie cutters.

7- Let batter sit until bubbles start to form on top of the pancake. Using a spatula, carefully lift up the pancake to see if it is light golden brown. If it seems to be browning too quickly before the bubbles start to show on top, turn the heat down to medium-low. The batter will take 3-4 minutes on a medium-low fire to get a beautiful, golden brown color.

8- Flip over and cook another 2 minutes, or until the pancake is cooked through.

9- Transfer pancake to a wire rack, in order to keep the pancake from steaming and getting mushy.

10- Repeat, to make more pancakes.

Make the Pancake Sandwich’s Filling:  

1- Place the unpeeled banana on a lined sheet pan and roast until black and shiny, about 10-15 minutes. Keep oven on to reheat assembled pancakes.

2- Blueberries: Put thawed blueberries in a bowl, and press into a chunky puree with a fork.  

3- Strawberries: Hull and slice paper-thin.

4- Roasted Banana: Peel the banana, and with a fork, press into a puree.

5- Place cooled pancakes on a cutting board, and cut into desired shapes to make the pancake sandwiches.


1- On the bottom layer, spread a thin layer of the banana puree, a thin layer of blueberry puree and sliced strawberries.  

2- On the bottom of the top layer, spread more banana puree.

3- Make the sandwiches and rewarm on a parchment-lined sheet tray for 2-3 minutes.

4- Serve and watch your kids smile!

Nutrition Per Serving:  410 calories, 10g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 85mg sodium, 77g carbohydrate, 9g fiber, 32g total sugar, 19g added sugar, 10g protein

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