- 1-1/2 cups reduced-fat biscuit/baking mix
- 1 cup puffed rice cereal
- 1/3 cup finely chopped banana
- 1/3 cup shredded peeled apple
- 1/4 cup raisins
- 2 tablespoons pine nuts, toasted
- 1 Eggland's Best Egg
- 3/4 cup milk
- 1/2 teaspoon vanilla extract
- In a bowl, combine baking mix, cereal, banana, apple, raisins and pine nuts. In another bowl, beat egg, milk and vanilla; stir in the dry ingredients just until moistened.
- 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 immediately. Yield: 10 pancakes.
Originally published as Pine Nut Pancakes in Taste of Home August/September 1995, p59
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