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Peanut Butter and Banana Pancake Sandwiches

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“Wow! Definitely not low-cal but SO good! You must try these! These should be small - about 2 inches around.”
16 mini pancakes

Ingredients Nutrition


  1. Coat a 12-inch nonstick skillet or griddle with nonstick cooking spray.
  2. Heat over medium to medium-low heat.
  3. For Pancakes:
  4. In large bowl combine baking mix, mashed banana, milk, egg white, wheat germ and cinnamon.
  5. Whisk lightly until blended.
  6. Drop batter onto heated pan, 1 tbsp per pancake (about 5 or 6 per batch).
  7. Cook until firm enough to flip, 30-45 seconds.
  8. Flip and continue to cook.
  9. Remove to a plate; repeat with remaining batter for a total of 32. (or any even number).
  10. To Serve:
  11. Set aside 16 pancakes (or half of your total batch). Spread remaining half of pancakes with 2 tsp each of peanut butter.
  12. Top each pancake with 3 slices of banana.
  13. Spread remaining 16 pancakes with 2 tsp each of hot fudge.
  14. Place one fudge-covered pancake on top of each banana-covered pancake.
  15. Dust all with confectioner's sugar.

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