Banana Berry Pancakes

4.8
(5)

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

2
2
Prep Time:
10 mins
Cook Time:
3 mins
Additional Time:
7 mins
Total Time:
20 mins
Servings:
8
Yield:
8 pancakes

Ingredients

  • Crisco® Original No-Stick Cooking Spray

  • 1 large egg, slightly beaten

  • 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

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.

Nutrition Facts (per serving)

202 Calories
10g Fat
26g Carbs
5g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 202
% Daily Value *
Total Fat 10g 12%
Saturated Fat 2g 11%
Cholesterol 26mg 9%
Sodium 211mg 9%
Total Carbohydrate 26g 9%
Dietary Fiber 1g 4%
Total Sugars 16g
Protein 5g
Vitamin C 23mg 115%
Calcium 116mg 9%
Iron 1mg 4%
Potassium 165mg 4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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