I love this recipe, and I use it all the time. The pancakes are easy to make, they taste great, and they work with bananas as well as with blueberries. I do substitute brown sugar for the Splenda, and I only use a tablespoon; the blueberries bring their own sweetness to the party. I also use about a cup and an eighth of milk, sometimes a little more, or the batter gets very thick by the second batch. All in all, the recipe makes a very satisfying breakfast for two -- four cd-sized pancakes apiece. But I've also saved extras in the refrigerator, stacked with paper towels or parchment and sealed in a plastic bag. To reheat, I just pop 'em into a toaster oven, directly on the rack, and literally toast them till they're hot all the way through. They don't get tough or overdone; they taste very close to just-made.
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