Banana Berry Pancakes

european greek mediterranean middle eastern region turkish breakfast sweet sour savory umami medium fast

Prep

18 min

Cook

29 min

Total

47 min

Ingredients (8)

Crisco® Original No-Stick Cooking Spray g

1 large egg, slightly beaten g

⅔ cup milk g

2 tablespoons Crisco® Pure Canola Oil g

1 (7 ounce) package Martha White® Banana Nut Flavored Muffin Mix, or Whole Grain Banana Nut Muffin Mix g

1 cup lowfat vanilla yogurt g

2 cups berries, sliced strawberries, blueberries and/or raspberries g

1 teaspoon Powdered sugar g

Nutrition

kcal

fat

carbs

protein

Instructions

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.