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Flap Jack's Peanut Stacks

YIELD: Makes 10 pancakes

INGREDIENTS

1/2 cup - peanut butter

1/3 cup + 1 T - honey, divided

1 cup - oats (quick-cooking or old fashioned)

1 1/2 cups - low-fat buttermilk

1/2 cup - all-purpose flour

2 tsp. - baking powder

1/2 tsp. - baking soda

1/4 tsp. - salt

1 - egg, lightly beaten

2 T - vegetable oil

3 medium-sized - ripe bananas, sliced

DIRECTIONS

In small bowl, combine peanut butter* and 1/3 cup honey; mix well. Set aside**.

In medium bowl, combine oats, buttermilk and remaining honey; mix well. Let stand 10 minutes.

In large bowl, combine flour, 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. Lightly grease griddle.

For each pancake, drop scant 1/4 cup batter onto hot griddle; spread into 4-inch circle. Turn pancakes when edges are covered with bubbles and begin to look cooked. (Note: These thicker pancakes take longer to cook than traditional pancakes.)***

To serve, place one pancake on plate; spread with 2 T 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.

TIP

*Substitute soy nut butter for peanut butter in spread.

**Store peanut butter spread covered at room temperature up to 3 days.

***Extra pancakes can be frozen up to 1 month. Cool completely, then stack with waxed paper between cakes. Transfer to freezer bag or airtight container and seal. To reheat, arrange 2 pancakes on microwave-safe plate. Microwave at medium (50%) until heated through.