"Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat." — Martha White®
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Crisco® Original No-Stick Cooking Spray
large egg, slightly beaten
Crisco® Pure Canola Oil
1 (7 ounce) package
Martha White® Banana Nut Flavored Muffin Mix, or Whole Grain Banana Nut Muffin Mix
lowfat vanilla yogurt
berries, sliced strawberries, blueberries and/or raspberries
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 breakfast, 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.
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 banana-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.
* Percent Daily Values are based on a 2,000 calorie diet.
Banana Berry Pancakes
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 86
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