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Banana Nut Pancakes

 Banana Nut Pancakes
"I enjoy these versatile pancakes since they're a satisfying breakfast and can be a deliciously different dessert," reveals Diane Hixon of Niceville, Florida.
2-3 ServingsPrep/Total Time: 20 min.


  • 1 package (3 ounces) cream cheese, softened
  • 1/2 cup whipped topping
  • 1 cup pancake mix
  • 1 tablespoon sugar
  • 1 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.
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.