YIELD: Makes 10 pancakes
1/3 cup + 1 T-
oats (quick-cooking or old fashioned)
1 1/2 cups-
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.
*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.