Who said pancakes can’t be healthy? This version I came up with today was pretty darn good and gives you a lot of bang for your buck. I was inspired by the strawberry whipped cream I made yesterday that I probably will never use all of, but will do my best to economize! The ingredients are pretty simple…
2/3 cup Arrowhead Mills Buckwheat Pancake and Waffle Mix
3/4 cup Skim Milk
1/4 cup Egg beaters w/yolk (you may substitute 1 egg)
1/3 cup 0% Fage Yogurt
0.5 teaspoon Natural Honey
0.5 teaspoon Double Strength Vanilla Extract (1 teaspoon using regular extract)
Greasing agent (i.e. bit of butter or margarine, cooking spray doesn’t work as well)
Dollop of Strawberry Whipped Cream
Sliced Banana
First mix together the pancake mix, milk, and egg beaters…
Following that, add the vanilla and honey mix in…
After that is thoroughly mixed, add in the yogurt. Stir until it yogurt is fully mixed in and has the consistency of pancake batter (durrr…i.e. it will be pretty thick…)
Heat up a skillet pretty darn hot and put a bit of butter or margarine down…I used Smart Balance.
Once the skillet is greased and ready, pour 1/4 cup of batter per pancake. This recipe yields ~6 or so pancakes of that size.When bubble become more frequent on the top, it’s time to flip the pancakes. I suggest using a metal spatula if you have it, the griddle should be too hot for plastic.
Pancakes will be a bit browner that you are used to, I think it’s because of the buckwheat. Trust me, they are still pretty darn tasty. Just be extra careful not to overcook them as they overcook easily.
Serve with a dollop of the Strawberry Whipped Cream and sliced banana.
This recipe technically creates 2 servings, but more realistically 1.5 servings. Double it for two and try not to eat it all (I failed) if it’s just yourself. It is a great way to start off the day of your weekly long run!
Nutrition (Full recipe + whipped cream/bananas):
548 cal
7 g fat
85 g carb
15 g fiber
34 g protein
