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
- 0.67 cups milk
- 2 tablespoons Crisco® Pure Canola Oil
- 1 package Martha White® Banana Nut Flavored Muffin Mix , 7 ounce
- 1 cup lowfat vanilla yogurt
- 2 cups berries , sliced strawberries, blueberries and/or raspberries
- 1 teaspoon Powdered sugar
Instructions
-
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
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Greek Recipes
Salmon Puffs
Delightful salmon puffs filled with feta cheese and wrapped in pastry. I have used spinach and cooked tiny shrimp instead of salmon in this recipe.
Lasagna Alfredo Roll Ups
A delicious lasagna recipe with a twist. Alfredo sauce is named after Roman restaurateur Alfredo di Lello who is credited with creating this dish in the 1920s.
Chef John's Lemon Ice
Lemon ice is an easy and refreshing summer treat. I use lemon zest, lemon juice, and the classic Italian granita technique to makes this. I love the contrast between that light texture and bright, vibrant flavor.