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Buttermilk Banana Pancakes

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Packed with protein, calcium and fiber, these pancakes are flippin' amazing! Make a big batch and refrigerate for later. (Can you say midnight snack?)


  • 1 cup nonfat buttermilk
  • 1 egg
  • 1 cup multigrain pancake and waffle mix
  • 1 ripe banana (slightly spotted), sliced
  • ¼ cup plus 2 tablespoons almonds, slivered
  • 1 cup apple butter (no added sugar)
  • 1 cup low-fat yogurt
  • 1/2 cup blueberries (optional)

1 Whisk buttermilk and egg in medium bowl.

2 Add pancake mix and stir with fork just until lumps disappear.

3 Heat nonstick griddle on medium until water drops "dance."

4 Pour ¼ cup batter (per pancake) on griddle; add banana slices and almond slivers to top of each pancake.

5 Cook about 1 minute or until bubbles nearly cover surface; turn and cook an additional minute.

6 Serve immediately topped with apple butter, fresh blueberries and a dollop of yogurt. Makes 6 pancakes.

  • Cook up all the 'cakes, even if you don't eat them; then cover them in plastic wrap and refrigerate for later. They'll save for days!

Comments

gailc
gailc
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12/9/2007 - 2:21PM
Report Abuse 		"Wow, these are really moist," my son said. The whole family really liked the pancakes, although the dollop of yogurt wasn't a favorite. We adapted the recipe and swapped chocolate chips for almonds (my daughter is allergic to nuts), and they were just as good.


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