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.

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Nutrition Facts (per serving)

202Calories10g Fat26g Carbs5g Protein

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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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