Saturday, January 7, 2012

Smoothie Pancakes

When I told my husband all the good things I packed into these pancakes- greek yogurt, blueberries and bananas- he declared these to be "Smoothie Pancakes".

Greek yogurt is a great staple to have in the fridge- it can usually be used in place of sour cream or creme fraiche, it is super high in protein and is lower in fat than the alternatives. It is also fantastic in smoothies, lending its rich flavour and consistency with many health benefits.

We have made these pancakes several times now and they are always finished promptly (unfortunately no leftovers for the freezer...) Great for feeding a crowd as you can keep them in a low oven (200 degrees) until ready to serve.

A healthy start to the morning.

Smoothie Pancakes
Makes approximately 20- 3" pancakes
You can always use all whole wheat or all unbleached flour. Also, we usually use greek yogurt which is quite a bit thicker than usual yogurt, so we use a little more milk to thin the batter. Adjust the milk according to how thick your batter is.

1 cup whole wheat flour
1 cup unbleached flour
1 tbsp sugar
2 tsp baking powder
1 1/2 tsp baking soda
1/2 tsp salt
2 eggs
1 cup nonfat greek yogurt
2 cups milk (use less milk for runny plain yogurt)
6 tbsp oil (grapeseed or other neutral oil)
1 banana, cut into small dice
1 cup blueberries

1. In a large bowl, whisk together flours, sugar, baking powder, baking soda and salt.
2. In another bowl, whisk together eggs, yogurt, milk and oil. Add wet ingredients to dry ingredients and mix until combined. Add chopped banana and blueberries and stir in gently.
3. Heat pan over medium heat. Add a small drop of oil if needed and cook pancakes until bubbles start to appear, flip and cook until done.