Buttermilk Banana Pancakes
Packed with protein, calcium and fiber, these pancakes are flippin' amazing! Make a big batch and refrigerate for later. (Did someone 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 tbsp slivered almonds
- 1 cup apple butter (no added sugar)
- 1 cup low-fat yogurt
- ½ cup blueberries (optional)
Whisk buttermilk and egg in medium bowl.
Add pancake mix and stir with fork just until lumps disappear.
Heat nonstick griddle on medium until water drops "dance."
Pour ¼ cup batter (per pancake) on griddle; add banana slices and almond slivers to top of each pancake.
Cook about 1 minute or until bubbles nearly cover surface; turn and cook an additional minute.
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!
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