Man, I just love pancakes. People think I am crazy when I walk down the hall munching on a cold pancake as a snack.... not crazy, just love.
I've posted about pancakes before (and will again and again and again). But this time I thought a healthy twist may be in order. That way I don't feel so bad about scarfing a second helping.
I know that the name of the recipe seems like a mouthful (a yummy one at that), but I feel like every component has a rhyme and a reason. A long time ago I discovered the sweetness of rotten bananas. They are so sweet in fact that you don't need maple syrup to finish them! The yogurt lends for a very moist pancake and compensates for the whole wheat flour.
Whole Wheat Yogurt Banana Blueberry Pancakes
Time: 20 mins. SS: 8 Small Pancakes (4pp) CPS: $0.95 L of D: Undergraduate
- 1 cup of Whole Wheat Flour
- 1/2 tsp of Baking Soda
- 1 tsp of Baking Powder
- 1 cup of Milk
- 1/2 Yogurt (plain or vanilla)
- 1 tsp of Vanilla Extract (don't use if using vanilla yogurt)
- 1 tsp of Cinnamon (optional)
- 1 Large Banana
- 1 cup of Blueberries
- Scoop of Protein Powder (optional! But a great way to add a little protein and not change the taste)
Mash up the banana in a bowl, set aside. Heat up a skillet to medium-high heat.
Mix together wet ingredients, set aside. Mix together dry ingredients, set aside. Add wet ingredients to dry ingredients and give a good mix. If too wet, add a bit of flour, if too dry, add a splash of milk
When skillet is hot, pour a thin layer of batter in pan. Drop in blueberries to batter and pour a little more batter on top. I like doing it this way so I know that the blueberries are evenly spread. Because I like a lot of them.
Cook until golden brown on each side, approximately 5-7 minutes.
Serve with maple syrup.. if you think necessary.