Pint-size Banana Raisin Pancakes
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy, Vegetables, Fruits | Breakfast, Cakes | 1 | Servings | |
INGREDIENTS
| 2 | Ripe bananas, peeled | |
| 1 | Egg | |
| 3/4 | c | Lowfat milk |
| 1 | T | Vegetable oil |
| 1 | c | Pancake and waffle mix |
| 1/2 | c | Raisins |
| 1/8 | t | Ground cinnamon |
| 1 | Recipe Warm Tropical Fruit | |
| Topping |
INSTRUCTIONS
Break up bananas into a mixing bowl. With back of fork, mash until smooth, about 1 cup. Add egg, milk,and oil; combine. In another mixing bowl, combine pancake mix, raisins, and cinnamon. Add pancake mix to banana mixture and stir until moistened. Heat skillet over a medium high heat. Measure 1/4 cup batter and pour into skillet. Cook as many pancakes at one time as you can. Brown the underside of the pancake and when bubbles appear on the surface, carefully flip pancakes over and continue cooking for another minute. Slide pancakes onto a platter while you continue cooking the remaining batter. Spoon Warm Tropical Fruit Topping over hot pancakes. Posted to recipelu-digest Volume 01 Number 665 by James and Susan Kirkland <kirkland@gj.net> on Feb 01, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 734
Calories From Fat: 196
Total Fat: 22.2g
Cholesterol: 195.6mg
Sodium: 279.3mg
Potassium: 1815.1mg
Carbohydrates: 129g
Fiber: 9.4g
Sugar: 86.9g
Protein: 17.6g