- 1 package (3 ounces) cream cheese, softened
- 1/2 cup whipped topping
- 1 cup pancake mix
- 1 tablespoon sugar
- 1 Eggland's Best Egg
- 3/4 cup 2% milk
- 2 teaspoons canola oil
- 1 medium ripe banana, mashed
- 1/2 cup chopped pecans
- In a small bowl, beat cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside.
- In a large bowl, combine pancake mix and sugar. Beat the egg, milk and oil; add to pancake mix and mix well. Fold in banana and pecans.
- Pour batter by 1/4 cupfuls onto a lightly greased hot griddle; turn when bubbles form on top of pancakes. Cook until second side is golden brown. Serve with cream cheese topping. Yield: 8-10 pancakes.
Originally published as Banana Nut Pancakes in Taste of Home August/September 1999, p8
Reviews for Banana Nut Pancakes
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Reviewed Oct. 2, 2011
Used sugar coated pecans chopped incredibly fine. It was delicious. For sure keeper
Reviewed Apr. 3, 2011
Great recipe to make with kids. My 2 yr old helped with many of the steps. The results were very tasty!