As soon as I saw these in my reader I starred them, I LOVE making different big breakfasts, but sadly with Adam’s schedule we had one day Sunday together at home and that doesn’t make breakfast too quick. The good news is he will now be off Saturday and Sunday, after 2 years I am beyond excited!
These we actually didn’t make for breakfast I talked him into brinner on Monday, these pancakes were AWESOME, we only got about 6 pancakes, but with bacon and american potatoes it was perfect. I didn’t have any nuts so I chopped some of the nut clusters up, OMG this made these even more wonderful. We loved these pancakes, and ended up with lots of the cream cheese topping left and plan on making them again Saturday 🙂 You could get away with just the cream cheese, but I liked the mixture of cream cheese and maple syrup.
Try these ASAP!!!
Banana Nut Pancakes (From: Cassie Craves, Originally From: Taste of Home)
- 3 ounces cream cheese, softened
- 1/2 cup whipped topping
- 1 cup pancake mix
- 1 tablespoon sugar
- 1 egg
- 3/4 cup milk
- 2 teaspoons vegetable oil
- 1 medium ripe banana, mashed
- 1/2 cup chopped pecans
In a small bowl, beat the cream cheese until smooth. Mix in whipped topping (mixture will be stiff); set aside.
In a bowl, combine pancake mix and sugar. Beat 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 topping.
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