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Banana Berry Pancakes

If back to school means back to busy mornings at your house, don't let the hectic rush force you to sacrifice breakfast. Fast and simple, this recipe yields a healthy and delicious way to start your morning.

Step-by-Step Instructions

HEAT griddle or large skillet (if electric, heat to 350°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.

Enjoy a healthy and delicious breakfast!

Prep Time: 10 Minutes

Total Time: 3 Minutes

Servings: 8 Pancakes

1 large egg, slightly beaten

2/3 cup milk

2 tablespoons Crisco® Pure Canola Oil

1 (7 oz.) package Martha White® Banana Nut Flavored Muffin Mix, or Whole Grain Banana Nut Muffin Mix

1 cup lowfat vanilla yogurt

2 cups berries, sliced strawberries, blueberries and/or raspberries

Powdered sugar (optional)

Recipe provided by Martha White, a member of
the Home Baking Association