Mini Banana Pancake Bites

Ingredients

• ¼ cup chopped DOLE® Mango
• 2 tablespoons raw cane sugar
• ¼ cup chopped DOLE® Strawberries
• 4 ripe DOLE® Bananas, peeled and cut crosswise into ½-inch pieces
• 1 cup protein pancake and waffle mix
• 2 tablespoons natural buttery spread with olive oil, melted
• Nonstick cooking spray

Directions

1. Preheat oven to 300°F; line a rimmed baking pan with parchment paper.
2. Heat mango, 1 tablespoon sugar and ¼ cup water to a simmer in a small saucepan over medium heat; reduce heat to low and cook 4 minutes or until mango is very soft, stirring occasionally. Transfer mango mixture to a blender; purée on high until smooth. Makes about 3 tablespoons.
3. Heat strawberries, remaining 1 tablespoon sugar and ¼ cup water to a simmer in same small saucepan over medium heat; reduce heat to low and cook 4 minutes or until strawberries are very soft, stirring occasionally. Transfer strawberry mixture to a blender; purée on high until smooth. Makes about 3 tablespoons.
4. Whisk pancake and waffle mix, buttery spread and ¾ cup water in a medium bowl.
5. Preheat large nonstick skillet over medium heat; spray with cooking spray. In 2 batches, dip bananas in batter to coat, allowing excess to drip off; place in skillet and cook 4 minutes or until tops and bottoms are golden brown, turning once. Stand bananas upright and cook 1 minute, turning to brown all sides. Transfer to prepared pan; keep warm in oven while cooking remaining batch. Makes about 40 bites.
6. Serve pancake bites with mango and strawberry mixtures for dipping.