Happy Pancake Sunday!
Yesterday, as I got caught up on a little blog reading, I spied the most gorgeous looking loaf of banana bread. It reminded me that I’ve been meaning to whip up another of my Whole Wheat Cinnamon Banana Bread loaves…
While I had PLENTY of time yesterday to get in the kitchen, I chose to be lazy and lay around the house all day instead. Ok, so that’s kind of a lie…I actually couldn’t shake the cleaning spree from the night before so I ended up cleaning the refrigerator, reorganizing the pantry, and doing 3 loads of laundry. Then BB and I hooked up Netflix instant streaming on the X-Box, we spent the rest of the day watching old episodes of Scrubs (that show NEVER gets old)!
Since I still had that hankering for warm banana-nutty goodness this morning, there was only ONE thing to do:
Yep, some things just make sense.
Whole Wheat Banana Nut Pancakes
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Keywords: breakfast whole wheat pastry flour bananas walnuts yogurt pancakes
Ingredients (Serves 2)
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 teaspoon cinnamon
- 1 egg
- 1 medium ripe banana, mashed
- 1 6oz. container plain Greek yogurt
- 1/2 cup almond milk
- 2 teaspoons vanilla extract
- 1/4 cup walnuts, chopped
Instructions
1. Preheat non-stick skillet or griddle to medium heat and cook with coconut oil or cooking spray.
2. In a medium-sized bowl, combine flour, baking powder, salt, and cinnamon.
3. In a separate bowl, whisk egg.
4. To the egg, add the mashed banana, yogurt, milk, and vanilla and stir to combine.
5. Add wet ingredients to dry ingredients and stir until flour is incorporated.
6. Fold in walnuts.
7. Spoon batter onto skillet, spread* and cook approximately 5-6 minutes per side or until golden brown.
8. Top with slice bananas and pure maple syrup.
*Batter will be thick so make sure to spread it out so that your cakes cook evenly.
I usually have a base recipe that I go off of to make most of my pancake recipes, but I decided to change things up a little bit this morning just because to make use of all that discount Chobani I still have in my fridge.
The addition of the yogurt in the recipe kept the pancakes super…um, you know…THAT word…without having to add any kind of oil or butter which I like since the main source of healthy fat is coming from the walnuts.
In fact, I was so happy with the flavor of these “healthy” pancakes that I plugged them into Calorie Count to take a look at the stats which are actually pretty impressive:
This of course is before adding any toppings.
Not too shabby huh? And HELLO fiber! 🙂
Yeah, that should cure my banana bread craving for a while!
What is your favorite nut?
My absolute favorite are pecans followed closely by brazil nuts and pistachios.
What TV show (on-air or off ) could you watch over and over and never get tired of?
Scrubs, Saved By the Bell, and Little House on the Prairie
Just wanted to let you guys know that I added a page for my RECIpage next to my recipes tab. I’ll continue to use both until I eventually convert all of my recipes over! 😉
