Makes 10 Pancakes

• 1 cup peanut butter
• 3/4 cup honey
• 1 cup Quaker© oats (quick-cooking or old fashioned)
• 1-1/4 cups low-fat buttermilk
• 1/2 cup all-purpose flour
• 1 Tablespoon granulated sugar
• 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 honey; mix well. Set aside.

2. In medium bowl, combine oats and buttermilk; mix well. Let stand 10 minutes. In large bowl, combine flour, sugar, 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 (or preheat electric skillet or griddle to 350 ℉.) 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 1 Tablespoon 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 any 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.

Serving Size: 2 pancakes

Nutrition: 750 Calories * 310 Calories from Fat * 34 g Total Fat * 7 g Saturated Fat * 45 mg Cholesterol * 690 mg Sodium * 95 g Total Carbohydrates * 6 g Dietary Fiber * 22 g Protein *

Recipes from The National Honey Board