Banana Pancakes With Gingersnap Spread Recipe

Name: Banana Pancakes With Gingersnap Spread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 10 gingersnap cookies, finely crushed; ½ cup margarine, softened; 3 tablespoons firmly packed dark brown sugar; 2 cups unbleached all-purpose flour; 1 tablespoon granulated sugar; 1 teaspoon baking powder; 1 teaspoon baking soda; ⅛ teaspoon salt; 5 tablespoons margarine, divided; 2 eggs; 2 cups low-fat buttermilk; ½ cup whole milk; 3 large ripe bananas, sliced; maple-flavored syrup (optional)

Servings: persons

10 gingersnap cookies, finely crushed
½ cup margarine, softened
3 tablespoons firmly packed dark brown sugar
2 cups unbleached all-purpose flour
1 tablespoon granulated sugar
1 teaspoon baking powder
1 teaspoon baking soda
⅛ teaspoon salt
5 tablespoons margarine, divided
2 eggs
2 cups low-fat buttermilk
½ cup whole milk
3 large ripe bananas, sliced
maple-flavored syrup (optional)

1
Mix cookie crumbs, 1/2 cup Parkay and brown sugar in medium bowl until well blended; set aside.
2
Combine flour, granulated sugar, baking powder, baking soda and salt in large bowl; set aside.
3
Melt 4 tablespoons of the Parkay; place in medium bowl.
4
Add eggs, buttermilk and whole milk; beat with wire whisk just until blended.
5
(Do not overbeat.
6
).
7
Add to dry ingredients; stir just until moistened.
8
Let stand 5 minutes.
9
Melt the remaining 1 tablespoon margarine in large nonstick skillet.
10
Ladle batter into skillet, using 1/4 cup batter for each pancake.
11
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.
12
Cook until bubbles form on tops of pancakes, then turn over to brown other sides.
13
Serve topped with the gingersnap spread.
14
Drizzle with syrup, if desired.

1448

kcal

Calories

101

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 10 gingersnap cookies, finely crushed, ½ cup margarine, softened, 3 tablespoons firmly packed dark brown sugar, 2 cups unbleached all-purpose flour, and more.

Yes, Banana Pancakes With Gingersnap Spread falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Banana Pancakes With Gingersnap Spread

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