1. Coat a 12-inch nonstick skillet or griddle with nonstick cooking spray. Heat over medium to medium-low heat.Pancakes:
2. In a large bowl, combine baking mix, mashed banana, skim milk, egg white, wheat germ and cinnamon. Whisk lightly until blended.
3. Drop batter onto heated pan, 1 tablespoon per pancake (about 5 or 6 per batch). Cook until firm enough to flip, 30 to 45 seconds. Flip and continue to cook. Remove to a plate; repeat with remaining batter for a total of 32.To serve:
4. 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. Makes 16 mini pancake sandwiches.