Junior League of Colorado Springs

4 slices of whole wheat bread
2 bananas, peeled
½ cup creamy peanut butter

Directions:
1. Lay two slices of the whole wheat bread on a flat surface so that they lay slightly overlapping.
2. Using a rolling pin, gently flatten the slices pressing their seams together.
3. Gently spread peanut butter over the bread and lay the banana in the middle.
4. Carefully roll the bread around the banana.
5. Slice into 1 to 1½ inch pieces.
6. Repeat with remaining ingredients and serve.

Nutrition information:

Ingredients:
4 teaspoons butter
1/2 cup whole milk
2 eggs
1/2 cup flour
Pinch of nutmeg (freshly grated is best)
1/2 teaspoon vanilla
1/4 teaspoon salt
2 teaspoons powdered sugar (optional garnish)

Directions:
1. Preheat oven to 425F.
2. Spray 4 custard cups with nonstick cooking spray and put on a 9 x 13 inch baking pan. Place 1 teaspoon butter in the bottom of each cup, then put the baking sheet in the oven for 5 minutes (to melt butter) to sizzling point while preparing pancake batter.
3. In a small mixing bowl, whisk together milk, eggs, and vanilla. Add flour, salt, and nutmeg whisking to blend into a smooth batter.
4. Remove baking pan with custard cups from oven. Ladle equal amounts of pancake batter into each of the 4 cups, then return to the oven and bake 15 to 20 minutes. You will be amazed to see how these pancakes magically puff while baking!
5. Remove pan from oven and remove cups from pan. Be careful: these are very hot.
6. Garnish pancakes by sprinkling each with 1/2 teaspoon powdered sugar.

Serving Suggestion
Garnish and serve immediately as these puff pancakes sink down quickly in the center. The good news is that this sunken hole is a perfect spot to spoon on fruits and syrups!

Interested in more kid-friendly recipes? Subscribe to the Kids in the Kitchen e-Newsletter and check out the AJLI "In the Kitchen with Kids" Cookbook available for sale at the JLCS online store.