Minutes Prep time: 45
Minutes Total time: 45
Servings: 18
Difficulty: easy
10 gingersnap cookies, finely crushed
1/2 cup Parkay® Original-stick, softened (1/2 cup = 1 stick)
3 tablespoons firmly packed dark brown sugar
2 cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/8 teaspoon salt
5 tablespoons Parkay® Original-stick, divided
2 egg
2 cups lowfat buttermilk
1/2 cup whole milk
3 large ripe bananas, sliced
Maple-flavored syrup, optional
Nutrition information
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calcium | 65 mg | 6% |
| Carbohydrate | 24 g | 8% |
| Cholesterol | 22 mg | 7% |
| Total Fat | 9 g | 13% |
| Iron | 1 mg | 5% |
| Calories | 183 kcal | 9% |
| Sodium | 273 mg | 11% |
| Protein | 4 g | 7% |
| Saturated Fat | 2 g | 9% |
| Sugars | 9 g | 1% |
| Vitamin C | 2 mg | 4% |
Mix cookie crumbs, 1/2 cup Parkay and brown sugar in medium bowl until well blended; set aside.
Combine flour, granulated sugar, baking powder, baking soda and salt in large bowl; set aside. Melt 4 tablespoons of the Parkay; place in medium bowl. Add eggs, buttermilk and whole milk; beat with wire whisk just until blended. (Do not overbeat.) Add to dry ingredients; stir just until moistened. Let stand 5 minutes.
Melt the remaining 1 tablespoon Parkay in large nonstick skillet. Ladle batter into skillet, using 1/4 cup batter for each pancake. Immediately top batter for each pancake with 4 or 5 banana slices; press bananas into batter with back of spatula to allow batter to partially cover banana slices. Cook until bubbles form on tops of pancakes, then turn over to brown other sides. Serve topped with the gingersnap spread. Drizzle with syrup, if desired.
Banana Pancakes with Gingersnap Spread
