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Ingredients
US|METRIC
8 SERVINGS
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Directions
- STIR pancake mix and water in large bowl until smooth. Let stand 3 minutes. Coat griddle or large skillet with no-stick cooking spray. Heat over medium-high heat (375°). Make 7 large pancakes, in batches, by pouring a scant 1/2 cup batter for each pancake onto hot griddle to form 7-inch circle. Cook until bubbles appear and edges are dry, about 1 to 1 1/2 minutes. Turn and cook an additional 1 minute or until golden brown.
- HEAT oven to 375°F. Place 1 pancake on oven-safe serving plate; spread with 1/3 cup peanut butter. Top with another pancake. Completely cover surface with banana slices. Top with third pancake; spread with 1/4 cup strawberry preserves. Completely cover surface with 1 cup sliced strawberries. Repeat all layers. Top with remaining pancake. Cover with foil.
- BAKE 5 to 10 minutes or until heated through. Cut into wedges. Garnish with whipped topping, if desired. Serve with syrup.
NutritionView More
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460Calories
Sodium
Fat
Protein
Carbs
Fiber
Calories460Calories from Fat120 |
% DAILY VALUE |
Total Fat13g20% |
Saturated Fat3g15% |
Trans Fat0g |
Cholesterol0mg0% |
Sodium610mg25% |
Potassium |
Protein9g18% |
Calories from Fat120 |
% DAILY VALUE |
Total Carbohydrate79g26% |
Dietary Fiber4g16% |
Sugars41g82% |
Vitamin A |
Vitamin C45% |
Calcium10% |
Iron10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.