Celebrate Pancake Day with Protein! (And a Little Help From @Krusteaz) #Krusteaz #NationalPancakeDay #Recipe
Krusteas’z Buttermilk Protein Pancake mix have a better-for-you nutrition profile, without sacrificing the delicious taste that you love. They are truly light and fluffy, but pack a major protein punch with each bite.
Each serving provides 15 grams of protein and 4 grams of fiber, and is made of 100% whole grain flour and contains no artificial flavors, colors or preservatives. This mix is just-add-water and provides a convenient, delicious solution for breakfast.
Nutty Bacon Banana Pancakes
Nutty Bacon Banana pancakes are a delicious treat the whole family will love! The yummy sweetness from the syrup melds with the savory flavor of the bacon and crunch of the pecans along with the banana flavors and texture for a true mouthwatering combination! It’s like an extreme baconator pancake that is sure to please!
Ingredients:
Krusteaz Buttermilk Protein Pancake mix
Bacon – 1 slice per pancake + 2 slices reserved for the crumble topping
Bananas – 1 or 2, depending on the number of pancakes
Chopped Pecans – if desired
Maple Syrup – or use your favorite
Directions:
In a large skillet, or on a griddle, cook bacon over medium-high heat.
Drain bacon on paper towels, reserving 2 slices to use as crumbles for the topping.
Pour off all but 1 teaspoon of bacon grease from skillet or griddle. Reserve in a cup or bowl for cooking the pancakes.
Heat skillet, or griddle, to 375 degrees (medium-high heat).
Measure mix by lightly spooning into measuring cup and then leveling off. (Use box instructions for amounts of mix and water).
Add water according to instruction on box and whisk. Do not overmix.
Using a measuring cup or dipper, pour 1/4-cupfuls batter into skillet and top each pancake with a slice of bacon. Cook until bubbles appear on top of pancakes and you see a few have burst, about 2 minutes.
Using a spatula, carefully flip the pancakes and continue cooking until browned – about 2 minutes.
Remove from skillet onto a platter, bacon side up. Cover loosely with foil and place in oven to keep pancakes warm.
Continue making your pancakes with the remaining batter, adding more bacon fat if needed.
Top with banana slices and bacon crumbles.
Serve with maple or your favorite syrup.
Enjoy!
Print this recipe!
- Krusteaz Buttermilk Protein Pancake mix
- Bacon – 1 slice per pancake + 2 slices for crumble topping
- Bananas, 1-2 depending on the number of pancakes
- Pecan bits – if desired
- Maple Syrup – or use your favorite
- In a large skillet, or on a griddle, cook bacon over medium-high heat.
- Drain bacon on paper towels, reserving 2 slices to use as crumbles for the topping.
- Pour off all but 1 teaspoon of bacon grease from skillet or griddle. Reserve in a cup or bowl for cooking the pancakes.
- Heat skillet, or griddle, to 375 degrees (medium-high heat).
- Measure mix by lightly spooning into measuring cup and then leveling off. (Use box instructions for amounts of mix and water).
- Add water according to instruction on box and whisk. Do not overmix.
- Using a measuring cup or dipper, pour ¼-cupfuls batter into skillet and top each pancake with a slice of bacon. Cook until bubbles appear on top of pancakes and you see a few have burst, about 2 minutes.
- Using a spatula, carefully flip the pancakes and continue cooking until browned – about 2 minutes.
- Remove from skillet onto a platter, bacon side up. Cover loosely with foil and place in oven to keep pancakes warm.
- Continue making your pancakes with the remaining batter, adding more bacon fat if needed.
- Top with banana slices and bacon crumbles.
- Serve with maple or your favorite syrup.
- Enjoy!
