Make stacks of mini pancakes with our Strawberry-Banana Pancake recipe! These fruity, mini Strawberry-Banana Pancakes are prefect for any morning.
What You Need
Original recipe yields 2 servings
12 frozen mini pancakes
1/4 cup PHILADELPHIA Strawberry Cream Cheese Spread
1/2 banana, cut into 12 slices
3 strawberries, each cut into 4 slices
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Let's Make It
Heat pancakes as directed on package. Cool 1 min.
Place 2 pancakes on each of 2 plates; spread each with 1 tsp. cream cheese spread. Top each with 2 banana slices. Spread each of 4 of the remaining pancakes with 1 tsp. of the remaining cream cheese; place, cream cheese sides down, over pancakes on plates. Spread evenly with half of the remaining cream cheese; top with half the strawberries.
Cover with remaining cream cheese, pancakes and fruit.
Serve with a cold glass of low-fat milk.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 37g
Dietary Fibers 2g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.