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Ingredients

Pancakes:

To serve:

Directions

  • Coat a 12-inch nonstick skillet or griddle with nonstick cooking spray. Heat over medium to medium-low heat.

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Pancakes:

  • In a large bowl, combine baking mix, mashed banana, skim milk, egg white, wheat germ and cinnamon. Whisk lightly until blended.

  • 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.

To serve:

  • 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.

Nutrition Facts

185 calories; 8 g total fat; 0 mg cholesterol; 226 mg sodium. 25 g carbohydrates; 5 g protein;

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