Cheese-filled banana pancakes

2 Servings

Ingredients

Quantity Ingredient
1½ cup Sliced banana; divided
⅓ cup All-purpose flour
⅓ cup Nonfat buttermilk
1 tablespoon Sugar
½ teaspoon Vanilla extract
1 Egg
⅓ cup Light process cream cheese product
2 tablespoons Brown sugar
½ teaspoon Vanilla extract
Vegetable cooking spray

Directions

Combine ½ cup banana, flour, and next 4 ingredients in container of an electric blender; cover and process until smooth, scraping sides of container with a rubber spatula. Pour batter into a bowl; cover and chill 15 minutes.

Beat cream cheese and next 2 ingredients at medium speed of an electric mixer until light and fluffy; set aside.

Spoon about ¼ cup batter onto a hot nonstick griddle or nonstick skillet coated with cooking spray. Turn pancake when top is covered with bubbles and edges look cooked. Repeat with remaining batter to make 8 pancakes.

Place 1 pancake on each of two serving plates. Spread 1 tablespoon cheese mixture over each pancake; arrange 2 tablespoons sliced banana over each serving. Repeat procedure with remaining pancakes, cheese mixture, and banana, ending with banana. Yield: 2 servings.

Recipe by: Cooking Light, Jan/Feb 1994, page 87 Posted to recipelu-digest by Brenda <balcorn@...> on Feb 7, 1998

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