Peanut Butter and Banana Pancake Sandwiches

Wow! Definitely not low-cal but SO good! You must try these! These should be small - about 2 inches around.

• Ready In: 30 mins
• Yields: 16 mini pancakes

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

• To Serve

• 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.