YIELD: 10 pancakes
1/2 cup - peanut butter
1/3 cup - honey
1 cup - Quaker© oats (quick-cooking or old fashioned)
1-1/2 cups - low-fat buttermilk
1 Tablespoon - honey
1/2 cup - all-purpose flour
2 teaspoons - baking powder
1/2 teaspoon - baking soda
1/4 teaspoon - salt
1 - egg lightly beaten
2 Tablespoons - vegetable oil
3 medium-sized - ripe bananas sliced
1. In small bowl, combine peanut butter and 1/3 cup honey; mix well. Set aside.
2. 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.)
3. 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.)
4. To serve, place one pancake on plate; spread with 2 Tablespoons 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. * 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. * Store peanut butter spread covered at room temperature up to 3 days.