Banana Cream Pie Smoothie

B a n a n a C r e a m P i e

Smoothie

Ingredients 5 vanilla wafer cookies 2 bananas, sliced and frozen ⅓ cup low-fat vanilla Greek yogurt 2 tsp. vanilla extract 1 cup unsweetened vanilla almond milk 2 Tbsp. honey ¼ tsp. freshly grated nutmeg ¼ tsp. ground cinnamon 1 heaping cup of ice (more or less to fit your desired consistency)

Directions 1. Place vanilla wafer cookies in the SuperSonic Chopper Extra with blade attachment. Cover and pull cord 3–4 times to chop. 2. Add remaining ingredients to SuperSonic Chopper Extra, cover and pull cord to blend until smooth.

B a n a n a S p l i t Pa n c a ke s w it h C h o c o l at e S y r u p

Ingredients 2 eggs 2 cups reduced-fat (2%) milk 2½ cups all-purpose flour 2 Tbsp. baking powder 1 tsp. coarse kosher salt ¼ cup granulated sugar 2 bananas, sliced 5–6 strawberries, cut into wedges Whipped cream Chocolate Syrup ¼ cup unsweetened cocoa ½ cup heavy cream ¼ tsp. cinnamon 3 Tbsp. light brown sugar 1 Tbsp. light corn syrup

Directions 1. In the SuperSonic Chopper Extra with paddle whisk attachment, combine eggs and milk. Cover and pull cord until well combined.

Add flour, baking powder, salt and sugar to SuperSonic Chopper

Extra. Replace cover and pull cord until ingredients are fully combined. 2. Use batter immediately or store up to 2 days in the refrigerator. 3. Heat Chef Series 12” Nonstick Griddle over medium heat. 4. Cook pancakes about 2 minutes per side until browned and cooked through. 5. Serve topped with fresh fruit and Homemade Chocolate Syrup. Chocolate Syrup 1. Combine all ingredients into 1-Qt. Micro Pitcher, whisk together until combined. 2. Microwave on high power 1 minute. Stir well and serve over pancakes. 3. Store in refrigerator up to 4 weeks. 15