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"I enjoy these versatile pancakes since they're a satisfying breakfast and can be a deliciously different dessert," reveals Diane Hixon of Niceville, Florida.
This recipe is:
Quick
Nutritional Facts 1 serving (3 each) equals 543 calories, 34 g fat (12 g saturated fat), 110 mg cholesterol, 624 mg sodium, 50 g carbohydrate, 5 g fiber, 12 g protein.
Originally published as Banana Nut Pancakes in Taste of Home August/September 1999, p8
Pan-Sized PancakeIt’s time-consuming to fry a few pancakes, then try to keep them warm while the rest cook. Instead, I spread my batter in a lightly greased jelly roll pan and bake at 375° for 12 minutes or until puffed and golden. I cut it into squares and serve. (I use 3 cups of pancake mix for a 15-inch x 10-inch pan.) —TerryAnn M., Oaklyn, New Jersey
It’s time-consuming to fry a few pancakes, then try to keep them warm while the rest cook. Instead, I spread my batter in a lightly greased jelly roll pan and bake at 375° for 12 minutes or until puffed and golden. I cut it into squares and serve. (I use 3 cups of pancake mix for a 15-inch x 10-inch pan.) —TerryAnn M., Oaklyn, New Jersey
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Reviewed on Oct. 02, 2011 by KPeralta
Used sugar coated pecans chopped incredibly fine. It was delicious. For sure keeper
Reviewed on Apr. 03, 2011 by martinna
Great recipe to make with kids. My 2 yr old helped with many of the steps. The results were very tasty!
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