CHIPS AHOY! Butterfly Pancakes
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CHIPS AHOY! Butterfly Pancakes

Start the school day off right with these fun - and easy! - pancakes. Frozen pancakes are topped with peanut butter, fresh fruit and mini chocolate chip cookies.

Nutrition Bonus

Made with fresh fruit and peanut butter, these pancakes provide a good source of fiber to start the day. As a bonus, the fruit also provides an excellent source of vitamins C.

Prep time:

0 min

Total time:

0 min

Servings:

Makes 4 servings, 1 topped pancake each.

Ingredient list

  • 4 frozen pancakes (4 inch)
  • ½ mango, peeled, cut into 8 slices
  • ¼ cup peanut butter
  • 1 kiwi, peeled, cut into 8 slices
  • 8 Mini CHIPS AHOY! Chocolate Chip Cookies
  • 28 fresh raspberries (about 3/4 cup)

Directions

1

Warm pancakes as directed on package; cut in half.  

2

Place 2 pancake halves and 2 mango slices on each of 4 small plates as shown in photo.

3

Spread pancakes with peanut butter, then top with kiwi slices and cookies as shown in photo. 

4

Add raspberries. 

Recipe Tips

  • Substitute

    Substitute frozen round waffles for the pancakes.

Nutrition facts

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