Banana Bread Pancakes
Banana Bread Pancakes
 
Recipe Yield: 16 Pancakes

What You'll Need

  • 2 medium firm-ripe bananas, peeled, sliced
  • 1 tablespoon granulated sugar
  • 2 cups Aunt Jemima┬« Buttermilk Complete Pancake & Waffle Mix
  • 1 cup water
  • 1 cup mashed very ripe bananas (about 2 medium bananas)
  • 1 teaspoon ground cinnamon
  • 1 cup Aunt Jemima┬« Syrup, warmed
  • 1/2 cup coarsely chopped pecans, toasted if desired

Products in Recipe:

Buttermilk Complete Original

What You'll Do

1 Combine sliced bananas and sugar in small bowl; set aside.
2 For pancakes, combine pancake mix, water, mashed bananas and cinnamon in medium bowl; stir with wire whisk until large lumps disappear.
3 For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; top with 3 to 4 banana slices.
4 Turn when pancakes bubble and bottoms are golden brown.
5 Serve topped with warm Aunt Jemima® Syrup and pecans.

    Products in Recipe:

    Buttermilk Complete Original

    Cooking Tips & Variations

    • Chopped pecans can be found in the baking section. To toast, place in single layer on microwave-safe plate. Microwave on HIGH (100% power) 1 to 1-1/2 minutes, until fragrant, stirring once.

    Nutrition Information

    Calories: 340, Calories from Fat: 60, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 380mg, Total Carbohydrate: 66g, Sugars: 42g, Dietary Fiber: 3g, Protein: 5g
    Secrets to Perfect Pancakes
    Combine all ingredients according to package directions. Add COLD water for extra light & fluffy pancakes.
    whisk
    Remember to add your favorite Aunt Jemima® Syrup for a rich & tasty flavor!
    syrup sub