whole wheat banana yogurt pancakes.

Saturday mornings make me happy…

Sunshine.

Leisurely mornings.

Cartoons.

Costco shopping/mega sample testing.

Pancakes.

What?  You have extra ripe bananas you’re not sure what to do with?  I’ve got an idea.

Turn your ripe bananas into pancakes and make your Saturday mornings a bit more memorable.

Whole Wheat Banana Yogurt Pancakes

(makes 12 pancakes)

What You’ll Need:

1 1/2 cups whole wheat flour (or you can use half whole wheat, half all-purpose for a lighter texture)

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

3/4 cup plain yogurt

2 eggs

1/2 teaspoon vanilla

1 ripe banana, sliced

Pure maple syrup, butter, fresh bananas, toasted walnuts, agave nectar, etc.

Instructions:

Whisk together flour, sugar, baking powder and salt in a large bowl.  Whisk together milk, yogurt, eggs and vanilla in a separate bowl.  Pour wet ingredients over dry ingredients and gently whisk them together, mixing just until combined. Add banana and stir until incorporated.

Spoon 1/3 cup batter onto a hot griddle, cooking until the top of each pancake is bubbling.  Flip over and cook until lightly browned.  Serve immediately, or keep warm in a 200 degree oven while you are finishing the rest.

TOTAL:  $2.02 or $.51 per serving of 3 pancakes (not including toppings)

Nutrition:

(not including toppings)

324 calories per serving (3 pancakes)

5 grams of fat

58 carbs

12 grams protein

2 grams of fiber