Banana Berry Pancakes

marthawhite-bananaberrypancakes
Photo by Martha White®
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  • Serves 8
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Heat griddle or large skillet (if electric, heat to 350° 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 ¼ 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.

Ingredients

  1. Check Crisco® Original No-Stick Cooking Spray
  2. Check 1 large egg, slightly beaten
  3. Check 2/3 cup milk
  4. Check 2 tablespoons Crisco® Pure Canola Oil
  5. Check 1 (7 ounce) package Martha White® Banana Nut Flavored Muffin Mix, or Whole Grain Banana Nut Muffin Mix
  6. Check 1 cup lowfat vanilla yogurt
  7. Check 2 cups berries, sliced strawberries, blueberries and/or raspberriesPowdered sugar

Directions

  1. Heat griddle or large skillet (if electric, heat to 350° 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 ¼ 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.