pancakes

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

ingredients

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

ingredients

One 5.3-ounce container Greek strained yogurt

1 large egg 

1/2 cup wheat flour

1 teaspoon baking soda

preparation 

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.