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
    Turn the pancakes when they begin to bubble and the bottoms are golden brown. Turn only once.
    spatula
    Milk can be substituted for water in Aunt Jemima® complete mixes.
    milk substitute