1 cup peanut butter
1 cup quick or old fashioned oats, uncooked
1 cups low-fat buttermilk
cup all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
teaspoon baking soda
1 egg, lightly beaten
2 tablespoons vegetable oil
3 medium-size ripe bananas, sliced
In small bowl, combine peanut butter and honey; mix well. Set aside. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. In large bowl, combine flour, sugar, baking powder, baking soda, and salt. Add egg and oil to oats mixture; blend well. Add to dry ingredients all at once; stir with fork just until dry ingredients are moistened. (Do not overmix.)
Heat griddle over medium-high heat (or preheat electric skillet or griddle to 350 degrees). Lightly grease griddle. For each pancake, drop scant cup batter onto hot griddle; spread into 4-inch circle. Turn pancakes when edges are covered with bubbles and begin to look cooked. These thicker pancakes take longer to cook than traditional pancakes.
To serve: place one pancake on a plate; spread with 1 tablespoon peanut butter/honey mixture. Top with 4 to 6 banana slices and another pancake. Spread pancake with another tablespoon peanut butter/honey mixture and top with additional 4 to 6 banana slices. Repeat with remaining pancakes making stacks of two. Drizzle with honey if desired.
Yield: 5 servings
Source: Quaker Oats and National Honey Board
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