| 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 |
tb |
Sugar |
| 1/2 |
ts |
Vanilla extract |
| 1 |
|
Egg |
| 1/3 |
c |
Light process cream cheese product |
| 2 |
tb |
Brown sugar |
| 1/2 |
ts |
Vanilla extract |
|
|
Vegetable cooking spray |
INSTRUCTIONS
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, 1998
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