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Pancake Banana Splits
pancake banana splits
2 cups (500 mL) Bisquick* Mix
1 cup (250 mL) milk
1 cup (250 mL) lowfat creamy strawberry yogurt
1 cup (250 mL) lowfat vanilla yogurt
1/2 can (398 mL/14 FL oz) crushed pineapple in unsweetened juice, drained
1/2 cup (125 mL) fresh blueberries
2 tbsp (25 mL) granola
Heat griddle or skillet over medium-high heat; grease with nonstick cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
Stir all ingredients until blended. Pour by slightly less than 1/4 cupfulls onto hot griddle.
Cook until edges are dry. Turn; cook until golden.
Cut each banana in half lengthwise and crosswise, making 4 pieces each.
To serve, place 2 pancakes on each serving plate. Top each with 2 banana pieces, 1/6 each of strawberry yogurt, vanilla yogurt, pineapple and blueberries. Sprinkle each serving with granola. Garnish with strawberries.
No nutrition information available for this recipe
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