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    You are in: Home / Recipes / Puffy Pancakes With Nutty Banana Butterscotch Recipe
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    Puffy Pancakes With Nutty Banana Butterscotch

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    20 mins

    20 mins

    Barbell Bunny's Note:

    For a lighter tummy, top the pancakes with lite syrup and/or powdered sugar, as opposed to the butterscotch topping. I got this recipe from Everyday with Rachel Ray; however, I have altered it to be more figure friendly :]

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 425 degrees.
    2. 2
      Add 4 tablespoons butter to a 9-inch square baking dish and melt in the oven, about 5 minutes.
    3. 3
      In a large bowl, whisk together the eggs and milk.
    4. 4
      In a separate bowl, whisk together the flour and Splenda; then, whisk in egg mixture.
    5. 5
      Pour the batter into the prepared baking dish and bake until the pancakes begin to rise, 15 - 20 minutes.
    6. 6
      Meanwhile, in a medium saucepan, cook the brown sugar, salt, and 2 tablespoons water over medium heat, stirring, until bubbling, about 5 minutes.
    7. 7
      Stir in the remaining 4 tablespoons butter, the sour cream, and bananas. Heat through.
    8. 8
      Drizzle the pancake with half of the butterscotch sauce and sprinkle with walnuts (or pecans).
    9. 9
      Slice and serve with the remaining sauce on the side.

    Ratings & Reviews:

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    Nutritional Facts for Puffy Pancakes With Nutty Banana Butterscotch

    Serving Size: 1 (282 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 601.2
     
    Calories from Fat 147
    24%
    Total Fat 16.3 g
    25%
    Saturated Fat 3.2 g
    16%
    Cholesterol 235.7 mg
    78%
    Sodium 179.7 mg
    7%
    Total Carbohydrate 101.7 g
    33%
    Dietary Fiber 3.1 g
    12%
    Sugars 67.3 g
    269%
    Protein 15.5 g
    31%

    The following items or measurements are not included:

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