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
- 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).
- 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.
- 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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