Is it me or has it been hard to get back in the swing of things this week? I have been exhausted, no motivation! I’ve been forcing myself to exercise this week, and the snacking has been horrible. I’ve been eating healthy snacks, but to much of it!
This past weekend I made another one of my pancake creations. I really love my yogurt pancakes. I can’t get over how fluffy, light and filling they are. My Husband even had some for the first time this weekend, and he liked them! Thats a big deal since he’s so picky. He ate his before I could even sit to the table!
I made these with a little banana, but next time I will add more, if you don’t add maple syrup you can taste the banana but if you do add, which I did, you don’t really taste it. I only added 1/2 a banana but next time it will be a full one!
These pancakes are so fat, that you can actually see the blueberry popping out of them! The strawberry shortcake pancakes are still my favorite, but these give them a run for the money.
My goal this year is to make as many different kinds of pancakes as possible. I have some great recipes I already made up, I just have to give them a try! It’s amazing of the meals you can turn into pancakes.
I think with all the December cookies and pastries I have been craving berries! I bought two big bags of frozen strawberries and a bag of mixed berries. I just love them, frozen or fresh! I’m thinking smoothies soon, just waiting for my banana’s to get a little more ripe!
Blueberry Banana Pancakes
1/2-cup 0% Greek Yogurt
1/2 Medium of a Ripe Banana, mashed, divided (add more banana if you want a true banana flavor, like one whole banana)
1/2-cup Egg whites
1/2-cup Whole-Wheat Flour
1/2-tsp Baking Soda
1/2-tsp Vanilla Extract
1/2 tsp sugar
Dash of Salt
1 Cup Blueberries, fresh or frozen, divided
1.) Mix greek yogurt, 1/4 cup banana, egg whites & vanilla extract into a small bowl
2.) In a separate bowl combine flour, baking soda, sugar, & salt
3.) Combine and whisk till evenly mixed
4.) Fold in 1/2 cup blueberries
5.) Place 1/4-cup batter onto non-stick skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I flattened out my batter with the spatula to cook more evenly.
About 1-2 minutes on each side
For the sauce:
In a sauce pan, add remaining banana and blueberries and stir until thick, mashing blueberries, about 5-7 minutes. Pour over top of pancakes.
Note: I used frozen blueberries for sauce and fresh for pancakes.
Makes – 8 pancakes total – serving size 2
Calorie per serving (4 pancakes total) – 231, Fat: .08, Cholesterol: 0, Sodium: 391, Potassium: 304, Carbs: 42, Fiber: 6.6, Sugar: 12, Protein: 14.3
Have you tried my Yogurt Pancakes? If you haven’t you really need to. It’s fast easy and so darn good!
QUESTION: What is your favorite kind of pancake?
Sorry for the background on this picture, but I had to show you the inside of my pancakes!
Well, we did it! Lets be thankful we made it to Friday. Big plans for the weekend? Not me, just more recipe creating! I got a few hidden up my sleeve. I will also post a few more healthy vegetable dishes in the coming weeks!
Have a wonderful weekend, and I’ll see you back here on Saturday!