"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." Julia Child

Saturday, February 23, 2013


This morning's cold, dreary, and wet weather was the perfect excuse to make these healthy, protein-packed, grain-filled, high rising pancakes.

a. Banana pancakes
Yield 4 pancakes, using 1/3 cup of batter per pancake
130 calories per pancake
Active time: 10 minutes
Total time: 20 minutes

1 ripe banana, mashed
½ cup wheat flour
1 teaspoon baking powder
a pinch of salt
1 egg
½ almond cup milk
1 tablespoons vegetable oil
¼ teaspoon pure vanilla extract

b. Greek yogurt pancakes
Yield 4 pancakes, using 1/3 cup of batter per pancake
115 calories per pancake
Active time: 5 minutes
Total time: 15 minutes

One 5.3-ounce container Greek strained yogurt
1 large egg 
1/2 cup wheat flour
1 teaspoon baking soda

1a. In a medium bowl, mash the banana with a fork, adding in afterwards the egg, milk, butter and vanilla to form a chunky batter.

2a. Add the flour, salt, and baking powder to the wet mixture to form the batter, which will be a little  lumpy. 

1b. Mix the yogurt and egg in a medium bowl until blended and smooth.


2b. Add the flour and baking soda, stirring until the dry ingredients are well incorporated. The batter will be very thick. 

3. Heat a lightly oiled frying pan or an electric griddle to medium high heat. Scoop the batter onto the griddle, using approximately 1/3 cup of batter for each pancake.

4. Cook the pancakes for 5 minutes and then flip over, cooking for 5 more minutes. The pancakes should be golden brown on both sides

Other modifications:
  • Add in toppings like chocolate chips or coconut.
  • Love grains? Add in about 1/4 cup of oats.
  • Cholesterol conscious? Use 2 egg whites instead of a whole egg.

Original recipes found here and here.

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