Banana Bread Pancakes 

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• 2  medium firm-ripe bananas, peeled, sliced
• 1 tablespoon granulated sugar
• 2 cups Aunt Jemima® Buttermilk Complete Pancake & Waffle Mix
• 1 cup water
• 1 cup mashed very ripe bananas (about 2 medium bananas)
• 1 teaspoon ground cinnamon
• 1 cup Aunt Jemima® Syrup, warmed
• 1/2 cup coarsely chopped pecans, toasted if desired

1. Combine sliced bananas and sugar in small bowl; set aside.

2. For pancakes, combine pancake mix, water, mashed bananas and cinnamon in medium bowl; stir with wire whisk until large lumps disappear.

3. For each pancake, pour scant 1/4 cup batter onto hot lightly greased griddle; top with 3 to 4 banana slices.

4. Turn when pancakes bubble and bottoms are golden brown.

5. Serve topped with warm Aunt Jemima® Syrup and pecans.

• Chopped pecans can be found in the baking section. To toast, place in single layer on microwave-safe plate. Microwave on HIGH (100% power) 1 to 1-1/2 minutes, until fragrant, stirring once.

Recipe Yield: 16 Pancakes

Serving Size: 2 pancakes

Nutrition Information:
Calories: 340, Calories from Fat: 60, Total Fat: 7g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 380mg, Total Carbohydrates: 66g, Dietary Fiber: 3g, Sugars: 42g, Protein: 5g