Publisher Photo
Publisher Photo
When I was a youngster, pine nuts helped me earn a Boy Scout Cooking Merit Badge. I decided on pancakes for my project. The wild combination I put together was good then and still is today.—Ed Horkey, Ahwatukee, Arizona
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
5 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 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 egg
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract

Directions

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

Nutritional Facts

2 pancakes (prepared with reduced-fat biscuit mix) equals 242 calories, 6 g fat (2 g saturated fat), 47 mg cholesterol, 450 mg sodium, 40 g carbohydrate, 1 g fiber, 7 g protein.

  • 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 egg
  • 3/4 cup milk
  • 1/2 teaspoon vanilla extract
  1. 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.
  2. 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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