Pancake Sandwiches

Pancake Sandwiches
Servings: 16 Prep 10 mins Cook 1 min to 2 mins per batch.


  • 1 1/2 cups regular or reduced-fat all-purpose baking mix
  • 2 very ripe small bananas, mashed (about 3/4 cup)
  • 1 cup plus 1 tablespoon skim milk
  • 1 egg white
  • 2 tablespoons toasted wheat germ
  • 1/4 teaspoon ground cinnamon
To serve:
  • 32 teaspoons (about 2/3 cup) creamy peanut butter
  • 1 1/2 firm ripe bananas, sliced (48 slices total)
  • 32 teaspoons (about 2/3 cup) prepared hot fudge sauce, heated slightly according to package directions
  • Confectioners sugar, for dusting

Make It

1. Coat a 12-inch nonstick skillet or griddle with nonstick cooking spray. Heat over medium to medium-low heat.


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.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 185, Fat, total (g): 8, chol. (mg): , sat. fat (g): 2, carb. (g): 25, fiber (g): 1, pro. (g): 5, sodium (mg): 226, Percent Daily Values are based on a 2,000 calorie diet.