“Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.” - by Martha White®
Ingredients
Adjust Servings
Original recipe yields 8 pancakes
Directions
- 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
Amount Per Serving (8 total)
- Calories
- 202 cal
- 10%
- Fat
- 9.6 g
- 15%
- Carbs
- 25.8 g
- 8%
Based on a 2,000 calorie diet
Share It
Reviews (2)
Rate This Recipe
"I used Martha White strawberry muffin mix in this recipe and "soured" milk. I used a little less berries only because I only had about a cup of chopped fresh strawberries. The kids LOVED this breakfas..." See moret, especially my youngest boy. This was a great way for me to get him to eat as he's always been a little finicky in the mornings. Today, I did not have one issue. He ate his and asked for seconds."
lutzflcat
"These were a nice change from ordinary pancakes topped with syrup. I made them a little larger than 1/4 cup because I wanted to be sure there was enough room for the filling; ended up with 6. The ba..." See morenana-nut flavor really shines through and is worth the price of a package of muffin mix. We ate them with our hands, like a taco, and they really don't have to be hot to be enjoyed either. And they include some of my favorite food, yogurt and fresh berries."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
