Peanut Butter and Banana Fold-Overs

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  • Makes: 16 pancakes
  • Prep: 15 mins
  • Cook: 2 mins

Peanut Butter and Banana Fold-Overs

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Directions

  1. In a large mixing bowl beat milk, eggs, and peanut butter with a wire whisk or electric mixer on medium speed until well combined. Add Buttermilk Pancake Mix, stirring until smooth.
  2. Heat a lightly greased griddle or heavy skillet over medium heat until a few drops of water dance across the surface. For each pancake, pour about 1/4 cup batter onto hot griddle. Spread batter into a circle about 6 inches in diameter.
  3. Cook over medium heat until pancakes are golden brown, turning to cook the second sides when pancake surfaces are bubbly and edges are slightly dry (about 1 to 2 minutes per side).
  4. To serve, brush undersides of warm pancakes with melted margarine or butter; fold each pancake over a banana piece. If desired, serve with Grape Syrup. Makes 16 pancakes.
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Nutrition Facts (Peanut Butter and Banana Fold-Overs)

  • Per serving:
  • 177 kcal ,
  • 8 g fat
  • (2 g sat. fat ,
  • 31 mg chol. ,
  • 249 mg sodium ,
  • 21 g carb. ,
  • 1 g fiber ,
  • 6 g pro.
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