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Prep Time: 10 Minutes Cook Time: 3 Minutes |
Ready In: 13 Minutes Servings: 8 |
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Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat. Ingredients:
crisco® original no-stick cooking spray |
1 large egg, slightly beaten |
2/3 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 |
powdered sugar (optional) |
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.
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