Pistachio Pancakes

Ingredients:
2 c. Bisquick Heart Smart Mix
1 3/4 c. milk, 1%
1 egg
1 pkg. (1 oz.) Jell-o pistachio pudding mix

Whisk all of the ingredients together in a large bowl. Pour four helpings, about 1/3 c. each (or 1/8 of the batter) onto a large flat skillet heated at medium heat. When golden brown, flip over and press down with a spatula to let some of the raw mixture out. When that side is golden, flip one more time and cook for about 30 seconds. Repeat for the last four pancakes. Serve with Parkay butter spray, Aunt Jemima's lite butter syrup, chopped pistachios and sliced bananas! (Makes 8 large pancakes, 4 WW points per pancake.)