This is a pancake recipe I created for my kids. It is a healthy way to start your day, takes only a couple more minutes to prepare than a store-bought pancake mix, and are delicious and tender (from the yogurt, much as buttermilk pancakes get tender from the acid in buttermilk). I love them spread with a bit of natural peanut butter and drizzled with sugar free syrup. My son likes his with butter and honey and my daughter likes hers with strawberry pancake syrup or simply boiled down strawberries. You can also make them into strips for dunking, or as is our sleep-over tradition, into the kids' initials. Enjoy!
1 cup whole wheat flour
1/2 cup old-fashioned oats
3 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (not Kosher salt since we're baking)
Whisk ingredients in a large bowl. In a large measuring cup add:
1 cup fat free milk
1 container (6-8 oz) fat free yogurt (any flavor, whatever you have)
1 egg
2 Tb canola oil
Whisk together, then add one ripe banana and mash to a puree with the wet ingredients. Add the wet ingredients to the dry, mix until just incorporated (don't over mix, they will get tough). Dollop as you wish (standard size is 1/3 cup fulls), and cook on a griddle as you would any other pancake!
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment