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
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