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Add a photoServings: 2
Ingredients
- 1Â 1/2 c. Sliced banana, divided
- 1/3 c. All-purpose flour
- 1/3 c. Nonfat buttermilk
- 1 Tbsp. Sugar
- 1/2 tsp Vanilla extract
- 1 x Egg
- 1/3 c. Light process cream cheese product
- 2 Tbsp. Brown sugar
- 1/2 tsp Vanilla extract
- Â Â Vegetable cooking spray
Directions
- Combine 1/2 c. banana, flour, and next 4 ingredients in container of an electric blender; cover and process till smooth, scraping sides of container with a rubber spatula. Pour batter into a bowl; cover and refrigerate15 min.
- Beat cream cheese and next 2 ingredients at medium speed of an electric mixer till light and fluffy; set aside.
- Spoon about 1/4 c. batter onto a warm nonstick griddle or possibly nonstick skillet coated with cooking spray. Turn pancake when top is covered with bubbles and edges look cooked. Repeat with remaining batter to make 8 pancakes.
- Place 1 pancake on each of two serving plates. Spread 1 Tbsp. cheese mix over each pancake; arrange 2 Tbsp. sliced banana over each serving. Repeat procedure with remaining pancakes, cheese mix, and banana, ending with banana.
- Yield: 2 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 219g | |
| Recipe makes 2 servings | |
| Calories 315 | |
| Calories from Fat 31 | 10% |
| Total Fat 3.52g | 4% |
| Saturated Fat 1.3g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 100mg | 33% |
| Sodium 371mg | 15% |
| Potassium 509mg | 15% |
| Total Carbs 57.74g | 15% |
| Dietary Fiber 2.4g | 8% |
| Sugars 33.17g | 22% |
| Protein 13.61g | 22% |
