Pancakes with Bananas and Berries

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Pancakes with Bananas and Berries

Banana Berry Pancakes

Updated on November 19, 2015

  • Crisco® Original No-Stick Cooking Spray

  • 1 large egg, slightly beaten

  • ⅔ cup milk

  • 2 tablespoons Crisco® Pure Canola Oil

  • 1 container (7 ounces) Martha White® Banana Nut Flavored Muffin Mix or Whole Grain Banana Nut Muffin Mix

  • 1 cup lowfat vanilla yogurt

  • 2 cups berries (strawberries, blueberries, or raspberries)

  • 1 teaspoon Powdered sugar

  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)

202Calories10g Fat26g Carbs5g Protein
Nutrition FactsServings Per Recipe8Calories202% Daily Value *Total Fat10g12%Saturated Fat2g11%Cholesterol26mg9%Sodium211mg9%Total Carbohydrate26g9%Dietary Fiber1g4%Total Sugars16gProtein5gVitamin C23mg115%Calcium116mg9%Iron1mg4%Potassium165mg4%

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