Cheese-filled Banana Pancakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Eggs, Vegetables | Meatless | 2 | Servings | |
INGREDIENTS
| 1 1/2 | c | Sliced banana, divided |
| 1/3 | c | All-purpose flour |
| 1/3 | c | Nonfat buttermilk |
| 1 | T | Sugar |
| 1/2 | t | Vanilla extract |
| 1 | Egg | |
| 1/3 | c | Light process cream cheese |
| product | ||
| 2 | T | Brown sugar |
| 1/2 | t | Vanilla extract |
| Vegetable cooking spray |
INSTRUCTIONS
1998 Combine 1/2 cup banana, flour, and next 4 ingredients in container of an electric blender; cover and process until smooth, scraping sides of container with a rubber spatula. Pour batter into a bowl; cover and chill 15 minutes. Beat cream cheese and next 2 ingredients at medium speed of an electric mixer until light and fluffy; set aside. Spoon about 1/4 cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancake when top is covered with bubbles and edges look cooked. Repeat with remaining batter to make 8 pancakes. Place 1 pancake on each of two serving plates. Spread 1 tablespoon cheese mixture over each pancake; arrange 2 tablespoons sliced banana over each serving. Repeat procedure with remaining pancakes, cheese mixture, and banana, ending with banana. Yield: 2 servings. Recipe by: Cooking Light, Jan/Feb 1994, page 87 Posted to recipelu-digest by Brenda <balcorn@earthlink.net> on Feb 7,
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Nutrition (calculated from recipe ingredients)
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Calories: 417
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 93mg
Sodium: 713.2mg
Potassium: 1544.3mg
Carbohydrates: 90.7g
Fiber: 8.4g
Sugar: 51g
Protein: 10.8g