Peanut Butter and Banana Pancake Sandwiches

• 1 12 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
• 14 teaspoon ground cinnamon
• 32 teaspoons creamy peanut butter (about 2/3 cup)
• 1 12 firm-ripe bananas, sliced
• 23 cup hot fudge, heated slightly
• confectioners' sugar, for dusting

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.
10. (or any even number).
11. To Serve:.
12. Set aside 16 pancakes (or half of your total batch).
13. Spread remaining half of pancakes with 2 tsp each of peanut butter.
14. Top each pancake with 3 slices of banana.
15. Spread remaining 16 pancakes with 2 tsp each of hot fudge.
16. Place one fudge-covered pancake on top of each banana-covered pancake.
17. Dust all with confectioner's sugar.

baking mix, very, milk, milk, egg, toasted wheat germ, ground cinnamon, peanut butter, bananas, hot fudge, confectioners

Taken from www.food.com/recipe/peanut-butter-and-banana-pancake-sandwiches-132728 (may not work)