Decadent Peanut Butter & Banana Mini Pancake Stacks
Indulge in a delicious breakfast treat with these Decadent Peanut Butter & Banana Mini Pancake Stacks! Perfectly sized at two inches, these fluffy pancakes are a delightful combination of ripe bananas and creamy peanut butter, layered with sweet hot fudge and fresh banana slices. Ideal for brunch gatherings or a special morning, this recipe takes your breakfast to the next level—sure to satisfy everyone’s sweet tooth while offering a delightful balance of flavors. While they may not be low-calorie, the richness and satisfaction they provide make them worth every bite. Treat yourself to this heavenly experience!
16
Servings
140
Calories
11
Ingredients
Ingredients
Baking mix
1 1/2 cups (None)
Very ripe bananas
2 small (about 3/4 cup, mashed) (Mashed)
Skim milk
1 cup (None)
Skim milk
1 tablespoon (None)
Egg white
1 (Whisked until frothy)
Toasted wheat germ
2 tablespoons (None)
Ground cinnamon
1/4 teaspoon (None)
Creamy peanut butter
32 teaspoons (about 2/3 cup) (None)
Firm-ripe bananas
1 1/2 (Sliced)
Hot fudge
2/3 cup (Heated slightly)
Confectioners' sugar
to dust (None)
Instructions
1
Begin by coating a 12-inch nonstick skillet or griddle with nonstick cooking spray and heat it over medium to medium-low heat.
2
In a large mixing bowl, combine the baking mix, mashed bananas, skim milk, egg white, toasted wheat germ, and ground cinnamon. Whisk lightly until all ingredients are well blended and the batter is smooth.
3
Once the skillet is hot, drop tablespoon-sized amounts of batter onto the heated pan, allowing space for spreading (you can cook about 5 or 6 pancakes at a time).
4
Cook the pancakes for about 30-45 seconds, or until the edges start to look set and bubbles appear on the surface, making them firm enough to flip.
5
Carefully flip each pancake and continue cooking for another minute or so, until cooked through and golden brown on both sides.
6
Remove the pancakes from the pan and place them on a plate. Repeat with the remaining batter until you have a total of 32 mini pancakes.
7
To assemble, set aside 16 pancakes. Spread 2 teaspoons of creamy peanut butter on each of the remaining 16 pancakes.
8
Top each peanut butter-covered pancake with 3 slices of fresh banana.
9
Spread 2 teaspoons of hot fudge on each of the set-aside pancakes, and gently place them on top of the banana-covered ones.
10
Finish by dusting the assembled mini pancake sandwiches with confectioners' sugar just before serving. Enjoy!
Nutrition Information
7g
Fat
18g
Carbs
4g
Protein
9g
Sugar
Frequently Asked Questions
Frequently Asked Questions
What are Decadent Peanut Butter & Banana Mini Pancake Stacks?
These are two-inch fluffy pancakes made with mashed bananas and layered with creamy peanut butter, hot fudge, and fresh banana slices.
How many pancakes does this recipe make?
The recipe produces a total of 32 mini pancakes.
How many servings does this recipe provide?
This recipe yields 16 servings of mini pancake stacks.
What size should the mini pancakes be?
The pancakes should be approximately two inches in diameter.
What are the primary flavors in this dish?
The main flavors are ripe banana, creamy peanut butter, and sweet hot fudge.
What type of pan is best for cooking the pancakes?
A 12-inch nonstick skillet or a griddle is recommended.
What heat setting should be used for the skillet?
The skillet should be heated over medium to medium-low heat.
What ingredients are used to make the pancake batter?
The batter includes baking mix, mashed bananas, skim milk, egg white, toasted wheat germ, and ground cinnamon.
Should the skillet be greased before cooking?
Yes, the pan should be coated with nonstick cooking spray.
How much batter should be used for each mini pancake?
Drop tablespoon-sized amounts of batter onto the pan.
How long does the first side of the pancake take to cook?
It takes approximately 30-45 seconds.
What are the visual cues that a pancake is ready to flip?
The edges should look set and bubbles should appear on the surface.
How long should the second side cook?
The second side takes about one minute or until golden brown.
How many mini pancakes can be cooked at once in a large skillet?
You can cook about 5 or 6 mini pancakes at a time in a 12-inch skillet.
What type of peanut butter is recommended for the filling?
The recipe calls for creamy peanut butter.
How much peanut butter is spread on each pancake stack?
Each stack uses 2 teaspoons of creamy peanut butter.
What kind of bananas go into the batter?
The recipe uses two small, very ripe bananas that have been mashed.
What kind of bananas are used for the layers?
Firm-ripe bananas that have been sliced are used for layering.
How many banana slices are added to each pancake sandwich?
Three slices of fresh banana are added to each stack.
What type of milk is required for the batter?
The recipe uses skim milk.
Why is toasted wheat germ included in the recipe?
It is added to the pancake batter for additional texture and flavor.
How is the hot fudge used in the assembly?
Two teaspoons of slightly heated hot fudge are spread onto the top pancakes of each stack.
What is the final garnish for the pancake stacks?
The stacks are dusted with confectioners' sugar just before serving.
How many calories are in a single serving?
There are 140 calories per serving.
What is the fat content for one serving?
Each serving contains 7 grams of fat.
How much protein is in each serving?
There are 4 grams of protein per serving.
What is the sugar content per serving?
Each serving contains 9 grams of sugar.
Are these pancakes suitable for special occasions?
Yes, they are ideal for brunch gatherings or as a decadent breakfast treat.
How should the egg white be prepared?
The egg white should be whisked until frothy before being combined with other ingredients.
Can these be served as a dessert?
Yes, the combination of fudge, peanut butter, and sugar makes them suitable as a sweet treat or dessert.