Peanut Butter & Banana Pancakes

I make this often for my family, and there are NEVER any leftovers. It's a great way to use up over-ripe bananas and sneak a fruit and a good protein source past the kids!

• Ready In: 25 mins
• Serves: 24-28

Ingredients

• 2  cups nonfat milk
• 4  eggs or 8  egg whites
• 4  cups Bisquick baking mix
• 4  bananas, very ripe, mashed
• 1⁄2 cup peanut butter (I use creamy)

Directions

1. Preheat oiled griddle to 350 degrees.
2. In a large mixing bowl, combine milk and eggs; mix well.
3. Add mashed bananas and peanut butter.
4. Gently stir in Bisquik mix. Batter should be thin but not runny.
5. Pour out scant 1/3 cup of batter onto griddle. (I cook 8 pancakes at a time on my electric griddle.)
6. Once edges are dry and cooking side is golden brown, turn pancake and cook on that side until golden brown.
7. Serve immediately.
8. NOTES: These freeze very well. Thaw in microwave and serve immediately.