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Banana Berry Pancakes
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Prep Time:
10 minutes
Cook Time:
3 minutes
Total Time:
20 minutes
Delicious banana-nut pancakes with yogurt, berries, folded for a special breakfast.
Ingredients:
  • Crisco® Original No-Stick Cooking Spray
  • 1 large egg, slightly beaten
  • 0.66666668653488 cup milk
  • 2 tablespoons Crisco® Pure Canola Oil
  • 1 (7 ounce) package Martha White® Banana Nut Flavored Muffin Mix, or Whole Grain Banana Nut Muffin Mix
  • 1 cup lowfat vanilla yogurt
  • 2 cups berries, sliced strawberries, blueberries and/or raspberries
  • 1 teaspoon Powdered sugar
Instructions:
  • Preheat griddle or large skillet to 350 degrees F. Lightly spray with non-stick cooking spray. Mix egg, milk, oil, and muffin mix in a medium bowl until large lumps disappear, leaving a slightly lumpy batter.
  • Ladle 1/4 cup of batter onto the hot griddle for each pancake. Cook until bubbles form on the surface, then flip and cook until golden brown.
  • Spread a generous amount of creamy yogurt and fresh berries on one side of each pancake. Gently fold over the pancake to create a delicious filling. Optionally, dust with a light sprinkle of powdered sugar for a hint of sweetness.

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