Flap Jack’s Peanut Stacks

Flap Jack’s Peanut Stacks

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 ... [read full recipe below]

Yield: 10 pancakes

Nutritional Information

  • per serving (2 pancakes)
  • Calories: 750
  • Calories from Fat: 310
  • Total Fat: 34 g
  • Saturated Fat: 7 g
  • Cholesterol: 45 mg
  • Sodium: 690 mg
  • Total Carbohydrates: 95 g
  • Dietary Fiber: 6 g
  • Protein: 22 g

Ingredients

  • 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

Directions

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.

Tip

*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.