Banana Berry Pancakes recipe

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Ingredients

Crisco® Original No-Stick Cooking Spray
1 large egg, slightly beaten
⅔ cup milk
2 tablespoons Crisco® Pure Canola Oil
1 (7 ounce) package Martha White® Banana Nut Flavored Muffin Mix, or Whole Grain Banana Nut Muffin Mix
1 cup lowfat vanilla yogurt
2 cups berries, sliced strawberries, blueberries and/or raspberries
1 teaspoon Powdered sugar

Nutrition Info

201.7 calories
carbohydrate: 25.8 g
cholesterol: 26.4 mg
fat: 9.6 g
fiber: 1.1 g
protein: 4.7 g
saturatedFat: 2.1 g
servingSize: -
sodium: 210.6 mg
sugar: 15.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl, stir until large lumps disappear (batter will be slightly lumpy).

  2. Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.

  3. Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.

Recipe Yield

8 pancakes

Recipe Note

Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.

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