Banana Berry Pancakes

Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.

• Preparation Time: 10 mins
• Cooking Time: 3 mins
• Total Time: 13 mins
• Calories: 202 Calories

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 large egg, slightly beaten
• 2 tablespoons Crisco® Pure Canola Oil
• 1 cup lowfat vanilla yogurt
• 2 cups berries, sliced strawberries, blueberries and/or raspberries
• 1 teaspoon Powdered sugar
• 0.66666668653488 cup milk
• 1 (7 ounce) package Martha White® Banana Nut Flavored Muffin Mix, or Whole Grain

Recipe Instructions

Step 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).

Step 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.

Step 3

Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.