It’s Pinewood Derby season again. To my family, it doesn’t mean just racing wooden cars, it also means breakfast. My son will be racing with his Cub Scout troop this weekend, but our church also runs a Pinewood Derby every year for anyone ages 2 through adult, and I have been making the breakfast for the hungry racers and their families for the past several years. When I first started doing it, the organizers of the Derby really had just one requirement: they wanted everything to be finger food.
My ham and egg cups have become legendary and are a huge hit with everyone. I also make mini crustless quiches that are great for breakfast or as a party appetizer. There are other things on the menu that I will share eventually, but today we have Banana Pancake Bites. The Banana Pancake Bites were added to the menu when I learned that there are several people at church who have egg allergies. I hadn’t realized that it is such a common allergy. The banana pancake bites are made with Bisquick baking mix, syrup, milk, and bananas. If you substitute a different brand of baking mix, you will need to check the ingredients because apparently some do contain eggs.
My kids love these, and the people with egg allergies are happy to have some options at the breakfast. The banana makes for a soft and moist inside and the outside has a slight crunchy layer.
A note about the Bisquick: The original recipe is from a Weight Watchers friendly website (Emily Bites) and calls for the Heart Smart variety of Bisquick, so I’ve always just made them this way. For this post, I decided to experiment to see if it made any difference because I wouldn’t normally keep this ingredient on hand and figured many of you wouldn’t either. I compared labels and found that the calorie and fat difference between the original and the Heart Smart is very small. The results of the bake? We were not able to detect any difference in taste or texture.
Banana Pancake Bites
- 1 cup Bisquick Pancake and Baking Mix (original or Heart Smart Pancake and Baking Mix)
- 2/3 cup skim milk (skim is to reduce calories and fat; any milk will do)
- 1/2 cup reduced calorie or regular breakfast syrup
- 1 large banana, chopped into small pieces
- optional: add a little cinnamon or mini chocolate chips
- Preheat oven to 350 degrees. Spray a mini muffin pan with cooking spray. (I would start by spraying about 20 of the cups and then spray more if you have enough batter for more than 20; I don’t usually get a full 24.)
- In a medium-sized bowl, stir together baking mix, milk, and syrup until thoroughly combined.
- Pour the batter into the prepared pan. Fill cups about 2/3 full. Top each cup with a few banana bits.
- Bake for 12-14 minutes until golden and cooked through. The edges should be lightly browned.
- Let cool slightly and then remove from pan and serve immediately.
Source: Emily Bites