Peanut Butter and Banana Pancake Sandwiches

  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)

Another recipe

Switch theme