Raspberry Banana pancakes perfect for Valentine's Day breakfast without the use of red dye.
4
Servings
10
Ingredients
0
Comments
Ingredients
- 1 ½ cups Flour, All-Purpose
- 2 teaspoons Baking Powder
- ¼ teaspoons Baking Soda
- ⅛ teaspoons Salt
- 1 cup Raspberries
- 1 tablespoon Sugar
- 1 medium Banana
- 1 individual Egg
- 1 cup Milk
- 2 tablespoons melt Butter
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Griddle
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- In a bowl, combine flour, baking powder, baking soda and salt.
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Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
Griddle
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- In a bowl, combine flour, baking powder, baking soda and salt.
- In another bowl, mash raspberries and add sugar.
- Let sit for 10 minutes.
- Add mashed banana, egg, milk and melted butter to raspberries.
- Add wet ingredients to dry.
- Heat griddle and spray with cooking spray.
- Add batter, .25 cups at a time.
- Cook about 2 minutes per side, or until golden brown.
- Cut into hearts using cookie cutters.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- 3 pancakes Amount Per Serving
- Calories
- 338
- Total Fat
- 9g
- Saturated Fat
- 5g
- Trans Fat
- 0g
- Cholesterol
- 76mg
- Sodium
- 436mg
- Total Carbohydrates
- 57g
- Fiber
- 4g
- Sugar
- 11g
- Protein
- 10g
- WW Freestyle
- 10