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Categories:
whole wheat flour cooking oats meal polenta meal brown sugar baking soda ground cinnamon ground ginger ground nutmeg salt nonfat yogurt eggs cooking oil banana lemon blackberries cooking oil
Viewed: 105 - Published at: 10 years agoIngredients
- 1 cup whole wheat flour
- 1 cup quick cooking oats
- 1/4 cup flax meal
- 1/4 cup polenta meal
- 2 T. brown sugar
- 2 t. baking soda
- 1 t. ground cinnamon
- 1/2 t. ground ginger
- 1/4 t. ground nutmeg
- 1/2 t. salt
- 2 1/4 cups nonfat yogurt
- 2 eggs, beaten
- 1/4 cup cooking oil (e.g., canola)
- 1 small banana, mashed
- Zest of 1 lemon, grated
- 8 to 10 oz blue berries, blackberries, or raspberries (if blackberries are large, halve them), washed and dried
- Cooking oil for frying pancakes
Method
- Mix all dry ingredients.
- Measure yogurt.
- Mix eggs with oil, banana and zest.
- Add yogurt and egg mixture to dry ingredients and mix until just incorporated.
- Fold in berries.
- Heat iron skillet or griddle over medium heat.
- Add 1 tsp.
- oil for each batch of pancakes.
- Drop large spoonfuls of batter onto pan and cook till edges appear to be cooked and bubbles start to form on surface of pancakes.
- Flip and cook about same time on other side.
- Adjust heat if pancakes burn or take too long to cook.
- Transfer each batch to a towel on a platter.
