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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
- 1 teaspoon Powdered sugar
Directions
Step 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).
Step 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.
Step 3
Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 202 | |
| % Daily Value * | |
| Total Fat10g | 12% |
| Saturated Fat2g | 11% |
| Cholesterol26mg | 9% |
| Sodium211mg | 9% |
| Total Carbohydrate26g | 9% |
| Dietary Fiber1g | 4% |
| Total Sugars16g | |
| Protein5g | |
| Vitamin C23mg | 115% |
| Calcium116mg | 9% |
| Iron1mg | 4% |
| Potassium165mg | 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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source by allrecipe
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