Description
Light, fluffy whole wheat pancakes with a healthy sprinkle of cinnamon and diced bananas.
Ingredients
- 1-½ cup Nonfat Milk
- ½ cups Plain Nonfat Greek Yogurt
- 1 Tablespoon Lemon Juice
- 2 whole Large Eggs
- ¼ cups Light Brown Sugar
- ¼ cups Canola Oil
- 1 teaspoon Vanilla Extract
- 2 cups Whole Wheat Flour
- 2 Tablespoons Baking Powder
- 1 teaspoon Ground Cinnamon
- ½ teaspoons Salt
- 2 whole Bananas, Diced
- ½ cups Chopped Walnuts (optional)
Preparation
In a small mixing bowl or large measuring cup, combine the nonfat milk, Greek yogurt, and lemon juice. Stir well to combine and set aside. In a large mixing bowl, beat the eggs and brown sugar together until well combined. Whisk in the canola oil, vanilla extract, and the milk-yogurt-lemon juice mixture.
Add the flour, baking powder, cinnamon and salt to the wet ingredients. Stir with a large spoon or rubber spatula until all large lumps have disappeared.
Heat a lightly oiled griddle or skillet over medium heat. Pour 1/3 cup spoonfuls of the pancake batter onto the griddle. The batter is thick, so you may want to use the back of your spoon or ladle to gently spread the batter. Sprinkle 1 to 2 tablespoons of diced bananas over the top of each pancake. Allow pancakes to cook until the underside is golden brown—the edges will begin to set and small bubbles will appear on the tops of the pancakes. Flip the pancakes and cook until the other side is also golden brown.
Serve immediately with maple syrup and top with additional banana slices and chopped walnuts, if desired.
Variations:
Apple Cinnamon Whole Wheat Pancakes: Substitute 1 large, peeled and diced Granny Smith apple for the bananas.
Blueberry Whole Wheat Pancakes: Omit cinnamon and substitute 6 ounces fresh blueberries for the bananas.
Chocolate Chip Whole Wheat Pancakes: Omit cinnamon and substitute 1/2 cup chocolate chips for the bananas.
