Peanut Butter and Banana Pancake Sandwiches |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 12 |
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Wow! Definitely not low-cal but SO good! You must try these! These should be small - about 2 inches around. Ingredients:
1 1/2 cups baking mix |
2 small very ripe bananas, mashed (about 3/4 cup) |
1 cup skim milk |
1 tablespoon skim milk |
1 egg white |
2 tablespoons toasted wheat germ |
1/4 teaspoon ground cinnamon |
32 teaspoons creamy peanut butter (about 2/3 cup) |
1 1/2 firm-ripe bananas, sliced |
2/3 cup hot fudge, heated slightly |
confectioners' sugar, for dusting |
Directions:
1. Coat a 12-inch nonstick skillet or griddle with nonstick cooking spray.
2. Heat over medium to medium-low heat.
3. For Pancakes:.
4. In large bowl combine baking mix, mashed banana, milk, egg white, wheat germ and cinnamon.
5. Whisk lightly until blended.
6. Drop batter onto heated pan, 1 tbsp per pancake (about 5 or 6 per batch).
7. Cook until firm enough to flip, 30-45 seconds.
8. Flip and continue to cook.
9. Remove to a plate; repeat with remaining batter for a total of 32. (or any even number).
10. To Serve:.
11. Set aside 16 pancakes (or half of your total batch). Spread remaining half of pancakes with 2 tsp each of peanut butter.
12. Top each pancake with 3 slices of banana.
13. Spread remaining 16 pancakes with 2 tsp each of hot fudge.
14. Place one fudge-covered pancake on top of each banana-covered pancake.
15. Dust all with confectioner's sugar.
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