Pancake Banana Splits

pancake banana splits Breakfast
Pancake Banana Splits
  • Prep 25 min
  • Total 25 min
  • Servings 6


2 cups (500 mL) Bisquick* Mix
1 cup (250 mL) milk
2 eggs
3 bananas
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
Fresh strawberries


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  • 1
    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.)
  • 2
    Stir all ingredients until blended. Pour by slightly less than 1/4 cupfulls onto hot griddle.
  • 3
    Cook until edges are dry. Turn; cook until golden.
  • 4
    Cut each banana in half lengthwise and crosswise, making 4 pieces each.
  • 5
    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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