Rating: 5 stars
5 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Recipe Summary

prep:
10 mins
cook:
3 mins
additional:
7 mins
total:
20 mins
Servings:
8
Yield:
8 pancakes
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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).

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  • 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.

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

Nutrition Facts

202 calories; protein 4.7g; carbohydrates 25.8g; fat 9.6g; cholesterol 26.4mg; sodium 210.6mg. Full Nutrition
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