Easy Pancake Roll-Ups6 small pancakes

COST: $0.43

Per 2 pancakes

Calories: 414

Fat: 19g

Carbohydrates: 48g

Protein: 13g

Fiber: 2g

Sugar: 14g

Sodium: 556mg

2 teaspoons baking powder

1⁄8 teaspoon salt

1 cup buckwheat flour

2 tablespoons granulated sugar

1 egg

11⁄2 tablespoons vegetable oil, plus extra for greasing

1 cup milk

6 tablespoons peanut butter

3 small bananas

Heat a griddle or heavy skillet, making sure it is very hot (a drop of water should sizzle when dropped on it).
In a medium-sized bowl, stir the baking powder and salt into the buckwheat flour, blending thoroughly. Stir in the sugar. In a small bowl, lightly beat the egg and add the vegetable oil and milk.
Add the egg mixture to the dry ingredients. Do not overmix. (Don’t worry about lumps.) The batter should be runny.
Grease the griddle or skillet with oil as needed. Pour the batter into the pan in 1⁄2-cup portions for each pancake (or 1⁄4-cup portions for smaller pancakes). Cook until the pancakes are browned on the bottom and bubbling on top. Flip over and cook the other side until browned. Remove the pancakes from the skillet or griddle.
Spread the peanut butter on the pancakes and roll up. Place banana slices inside pancake before rolling up.

How to Freeze Pancakes
This recipe is great for 3 meals if you freeze it, which will benefit you during that busy finals week. For best results, cool the cooked pancakes before freezing. Don’t stack them during cooling, as the heat won’t escape from the pancakes in the middle of the stack. Once the pancakes have cooled, stack them by placing a layer of wax paper between each pancake. Place the stacked pancakes in the freezer. Once they are frozen, remove the pile of pancakes, place them in a resealable plastic bag, and return to the freezer. Frozen pancakes will keep for 1–2 months.