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Categories:Viewed: 60 - Published at: 7 years ago
Ingredients
- 1/2 cups Greek Yogurt, Plain
- 1/2 cups Banana, Mashed, Divided
- 1/2 cups Egg Whites
- 1/2 teaspoons Vanilla Extract
- 1/2 cups Whole Wheat Pastry Flour
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Sugar
- 1 dash Salt
- 1 cup Blueberries, Fresh Or Frozen, Divided
Method
- Mix Greek yogurt, 1/4 cup banana, egg whites and vanilla extract into a small bowl.
- In a separate bowl combine flour, baking soda, sugar, and salt. Combine and whisk till evenly mixed.
- Fold in 1/2 cup blueberries.
- Place 1/4-cup batter onto a nonstick skillet on medium heat. Cook till bubbles start appearing through the top of the pancake and then flip, about 1-2 minutes on each side. (I flattened out my batter with the spatula to cook more evenly.)
- For the blueberry 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 the sauce and fresh for the pancakes.)
- Makes 8 pancakes total, serves 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
