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

To serve:

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.