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Categories:
non fat egg whites vanilla whole wheat pastry flour baking soda sugar salt whole strawberries whole strawberries sugar
Viewed: 36 - Published at: 4 years agoIngredients
- 1/3 cups Non-Fat Greek Yogurt
- 1/4 cups Ripe Banana, Mashed
- 2 whole Egg Whites
- 1/2 teaspoons Vanilla Extract
- 1/3 cups Whole Wheat Pastry Flour
- 1/2 teaspoons Baking Soda
- 1/2 teaspoons Sugar
- 1 pinch Salt
- 5 whole Strawberries, Fresh, Diced
- FOR THE SAUCE:
- 1/4 cups Banana, Mashed
- 5 whole Strawberries, Frozen Is Best, But Fresh Will Work
- 1 teaspoon Sugar
Method
- Mix together the Greek Yogurt, mashed 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 fresh strawberries.
- Place 1/4-cup batter on a nonstick skillet over medium heat and cook till bubbles start appearing through the top of the pancake and then flip, about 2 minutes each side. I flattened out my batter with the spatula to cook more evenly.
- For the sauce:
- To a sauce pan, add mashed banana, frozen strawberries and sugar (if you use fresh strawberries, add 1 tablespoon of water to the sauce pan). Cook on low, stirring frequently until thickened, about 5 - 7 minutes.
- Evenly divide sauce over top of pancakes
- Makes 2 servings of 4 pancakes each.
- Calorie per serving (4 pancakes total): 199, Fat: .09, Cholesterol: 0, Sodium: 382, Carbs: 38, Fiber: 5.4, Sugar: 13, Protein: 11.5
