2 cups vanilla pudding, prepared
2 cups cream cheese, room temperature
2 prepared pancake batter
2 tbsp honey pecans, roasted
1 banana, sliced into 1/2-inch thick slices
caramel sauce
1 tbsp powdered sugar whipped topping
Make Vanilla Cream Cheese mixture: Mix vanilla pudding with cream cheese until well blended and creamy (no lumps). Cover and refrigerate immediately.
This mixture will store (covered) in the refrigerator up to 5 days.
Prepare pancake batter and preheat griddle.
Ladle batter onto hot griddle and sprinkle evenly with pecans and banana slices.
When they bubble and edges are dry, flip to cook second side.
When done, place pancake on plate, top with 4 tablespoons Vanilla Cream Cheese mixture and top with second pancake. Ladle with caramel sauce and sprinkle with confectioners’ sugar.
Garnish with whipped topping.
Sugar: 25g
:
Calcium: 111mg
Calories: 492kcal
Carbohydrates: 31g
Cholesterol: 125mg
Fat: 39g
Fiber: 1g
Iron: 1mg
Potassium: 262mg
Protein: 7g
Saturated Fat: 22g
Sodium: 438mg
Vitamin A: 1543IU
Vitamin C: 3mg
