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Ingredients

Crisco® Original No-Stick Cooking Spray 1 large egg, slightly beaten ⅔ cup milk 2 tablespoons Crisco® Pure Canola Oil 1 (7 ounce) package Martha White® Banana Nut Flavored Muffin Mix, or Whole Grain Banana Nut Muffin Mix 1 cup lowfat vanilla yogurt 2 cups berries, sliced strawberries, blueberries and/or raspberries 1 teaspoon Powdered sugar

Nutrition Info

201.7 calories carbohydrate: 25.8 g cholesterol: 26.4 mg fat: 9.6 g fiber: 1.1 g protein: 4.7 g saturatedFat: 2.1 g servingSize: - sodium: 210.6 mg sugar: 15.7 g transFat: : - unsaturatedFat: : -

Heat griddle or large skillet (if electric, heat to 350 degrees F). Spray lightly with no-stick cooking spray. Combine egg, milk, oil and muffin mix in medium bowl, stir until large lumps disappear (batter will be slightly lumpy).
Pour about 1/4 cup batter for each pancake onto hot griddle. Cook 1 to 2 minutes or until bubbles begin to break on surface. Turn, cook 1 to 2 minutes or until golden brown.
Spoon yogurt and berries on half of each pancake. Fold over. Sprinkle with powdered sugar, if desired.

8 pancakes

Banana-nut pancakes are topped with yogurt and sliced berries then folded in half for a special breakfast or brunch treat.