1 1/2 cups all-purpose baking mix
2 bananas, very ripe, mashed (about 3/4 cup)
1 cup skim milk, plus 1 tbs.
1 egg white
2 tablespoons wheat germ, toasted
1/4 teaspoon ground cinnamon
32 teaspoons peanut butter, creamy (about 2/3 cup)
1 1/2 bananas, firm, ripe, sliced.
32 teaspoons hot fudge sauce, (about 2/3 cup) heated slightly according to pkg. directions
Coat a 12 inch nonstick skillet or griddle with nonstick cooking spray. Heat over med to med low heat.
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 – 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.
Note: You can make pancakes up to 4 days ahead. Store in airtight container in refrigerator. Gently reheat in microwave on High power for 5 to 10 seconds. Fill, dust with confectioners sugar and serve.