- 1 of 1 Coat a 12-inch nonstick skillet or griddle with nonstick cooking spray. Heat over medium to medium-low heat.
- 1 of 2 In a large bowl, combine baking mix, mashed banana, skim milk, egg white, wheat germ and cinnamon. Whisk lightly until blended.
- 2 of 2 Drop batter onto heated pan, 1 tablespoon per pancake (about 5 or 6 per batch). Cook until firm enough to flip, 30 to 45 seconds. Flip and continue to cook. Remove to a plate; repeat with remaining batter for a total of 32.
- 1 of 1 Set aside 16 pancakes. Spread remaining 16 pancakes with 2 teaspoons each of peanut butter. Top each pancake with 3 slices of banana. Spread remaining 16 pancakes with 2 teaspoons each hot fudge. Place one fudge-covered pancake atop each banana-covered pancake. Dust all with confectioners sugar. Makes 16 mini pancake sandwiches.
Servings Per Recipe: 16
Per Serving: 1 g fiber, 226 mg sodium, 185 kcal cal., 5 g pro., 0 mg chol., 25 g carb., 8 g Fat, total, 2 g sat. fat