Strawberry Banana Stuffed Pancakes
⅓ cups Non-Fat Greek Yogurt
2 whole Egg Whites
¼ cups Ripe Banana, Mashed
½ teaspoons Vanilla Extract
½ teaspoons Baking Soda
⅓ cups Whole Wheat Pastry Flour
½ teaspoons Sugar
5 whole Strawberries, Fresh, Diced
¼ cups Banana, Mashed
5 whole Strawberries, Frozen Is Best, But Fresh Will Work
1 teaspoon Sugar
Mix together the Greek Yogurt, 1/4 cup banana, Egg Whites & Vanilla Extract into a small bowl.
In a separate bowl combine Flour, Baking Soda, Sugar, & Salt
Combine and whisk till evenly mixed
Fold in fresh strawberries
Place 1/4-cup batter onto non-stick skillet and cook till bubbles start appearing through the top of the pancake and then flip. NOTE: Cook on medium heat and I flattened out my batter with the spatula to cook more evenly.
About 2 minutes on each side
Add 1/4 cup mashed banana, 5 frozen strawberries and 1 teaspoon of sugar in a sauce pan (if you use fresh strawberries, add 1 Tbsp. of water to the sauce pan). Cook on low, stirring frequently until thicken about 5 – 7 minutes.
Evenly divide sauce over top of pancakes
A light, fluffy, healthy Greek yogurt pancake stuffed with bananas and strawberries, topped with a thick layer of strawberries and banana. A perfect breakfast that is easy to make, filling, under 200 calories and keeps you full for hours.
Friday, January 20, 2012 - 4:22am