Recipe: Flap Jack Peanut Stacks (using oats, buttermilk, peanut butter, honey and banana)

FLAP JACK PEANUT STACKS

FOR THE PEANUT BUTTER-HONEY MIXTURE:
1 cup peanut butter
3/4 cup honey
FOR THE PANCAKES:
1 cup quick or old fashioned oats, uncooked
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-size ripe bananas, sliced (for serving)

TO PREPARE THE PEANUT BUTTER-HONEY MIXTURE:
In small bowl, combine 1 cup peanut butter and honey; mix well. Set aside.

TO MAKE THE PANCAKES:
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.)

Heat griddle over medium-high heat (or preheat electric skillet or griddle to 350 degrees F). 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. These thicker pancakes take longer to cook than traditional pancakes.

TO SERVE:
Place one pancake on a plate; spread with 1 tablespoon peanut butter/honey mixture. Top with 4 to 6 banana slices and another pancake. Spread pancake with another 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.

Makes 5 servings
Source: Quaker Oats and National Honey Board