Pancake Roll Ups Detail

Peanut Butter Banana Pancake Rollups with Truvía® Natural Sweetener

Add this tasty and fun reduced-sugar recipe by Chef Devin Alexander to your breakfast line-up! A flavor-packed roll-up of fluffy pancakes, creamy peanut butter and ripe bananas, this recipe is made with Truvía® Natural Sweetener and has 27% fewer calories and 71% less sugar* than the full-sugar version. Makes 6 servings.

  • Serving size: 1 roll-up (75g)
130 Calories

Ingredients

  • 12 cup reduced-fat buttermilk

  • 12 cup whole wheat pastry flour

  • 1 large egg white

  • 12 teaspoon baking soda

  • 14 teaspoon vanilla extract

  • 14 teaspoon salt

  • 12 cup + 1 tablespoon fat free plain quark (if you can't find quark, use plain Greek yogurt)

  • 3 tablespoons creamy peanut butter

  • 1 tablespoon + 1 tablespoon Truvía®® Natural Sweetener, divided

  • Butter-flavored cooking spray

  • 1 medium slightly ripe (a few spots, but not soft) banana

  • 12 tablespoon unsalted butter

  • 12 teaspoon cocoa powder

Directions

  1. In a small mixing bowl, whisk the buttermilk, flour, egg white, baking soda, vanilla, and salt together until just blended. Let stand for 10 minutes.

  2. Meanwhile, in a small mixing bowl, combine the quark, peanut butter and 1 tablespoon of Truvía®® Natural Sweetner.

  3. Using a whisk, whisk until well combined.

  4. Peel the banana and cut into 14 inch cubes.

  5. Transfer the cubes to a small bowl and add 1 tablespoon of Truvía® Natural Sweetener.

  6. Using a rubber spatula, gently toss until evenly coated.

  7. Place a medium, non-stick skillet over medium-high heat.

  8. Add the butter. When it bubbles ever so slightly, add the cubed bananas.

  9. Cook, stirring occasionally, until tender and lightly caramelized, about 2-4 minutes.

  10. Remove from heat and cover to keep warm.

  11. Pre-heat a large, non-stick skillet over medium-high heat. When hot, remove the pan from the heat just long enough to mist it with spray. Quickly spoon about 2 tablespoons of batter into the pan forming one 5-inch x 3-inch rectangle.

  12. Cook the pancake rectangle until there are bubbles on the top ad the bottom is golden brown, about 2 minutes.

  13. Flip the pancake and cook another 2 minutes or until lightly golden brown on the bottom.

  14. Transfer the finished pancake to a plate or a clean, flat surface.

  15. Repeat with remaining batter, lightly misting the pan between each.

  16. Divide the peanut butter mixture evenly among the pancakes (about 2 tablespoons on each) and spread it evenly over each pancake.

  17. Add 1 tablespoon of caramelized banans evenly across one of the 3-inch ends of the pancake.

  18. Using your hands, carefully roll each pancake, one by one, starting from the end with the bananas and ending on the other end, but not so tightly that the filling gushes out.

  19. Place them on a plate.

  20. Sprinkle the cocoa powder evenly over the tops using a sifter or fine sieve.

  21. Enjoy immediately. Refrigerate any leftovers.

*Each serving has 130 calories and 6 grams of sugar per serving, compared to the full-sugar version that has 180 calories and 21 grams of sugar per serving.

Nutrition Per Serving

Total Fat 6g
Saturated Fat 2g
Trans Fat 0g
Cholesterol <5mg
Sodium 330mg
Total Carbohydrate 25g
Dietary Fiber 3g
Sugars 6g
Erythritol 6g
Protein 5g
Vitamin A 0% DV
Vitamin C 4% DV
Calcium 4% DV
Iron 15% DV

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