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Breakfast, Recipes

Consume Yourself: White Whole Wheat Banana Almond Pancakes With A Yogurt Batter

Banana Almond Pancakes

 

There is no meal that I love more than breakfast, especially when it involves pancakes! The only problem with them is they’re typically made with white flour. In an attempt to make healthier pancakes, I searched online for a good, nutritious recipe that uses whole wheat flour instead.

I came across this fabulous recipe on epicurious for White Whole Wheat Pancakes With A Yogurt Batter. I have used this recipe several times now, tweaking it to my own personal taste. (And of course adding bananas and almonds for Jessica!) This is my version of the yummiest pancakes you’ll ever eat…

 

WHAT YOU NEED:

– 1 1/4 cups of White Wheat Flour

– 2 1/2 tbsps Raw Sugar

– 1 tsp Double-Acting Baking Powder

– 1/4 tsp Baking Soda

– 1/4 tsp Kosher Salt

– 1 Egg

– 2/3 cup Low-fat Plain Greek Yogurt (Our favorite is Cabot.)

– 1/2 cup and 1 tbsp of Almond Milk

– 1 tsp Vanilla Extract

– 1 Ripe Banana

– 1/4 cup of Almonds (We used oven roasted here, but generally I prefer the raw kind)

 

LET’S BEGIN:

Gather ingredients.

Ingredients

 

Preheat non-stick pan or griddle to medium heat. Turn your oven on low heat.

Preheat Pan/Oven

 

Measure out 1/4 cup of almonds and place in a Ziploc bag. Seal.

Place Almonds In Ziplock

 

Crush up the almonds using a heavy glass until chopped into decent sized pieces. (If you have a nut chopper-use it instead, I’m sure its easier!)

Crushing Almonds

 

The almonds should look like this. Set them aside.

Crushed Almonds

 

Measure out all of the dry ingredients and place them into a mixing bowl.

Ingredients In Mixing Bowl

 

Whisk together ingredients until well incorporated, working out any clumps in the mixture.

Mixing Ingredients

 

Once fully incorporated, set the dry mixture aside.

Set Dry Mixture Aside

 

In the mixing bowl, add egg and beat well.

Beat Egg

 

Add the Greek yogurt and almond milk to the mixing bowl with the egg.

Greek Yogurt and Almond Milk

 

Then add the vanilla extract to the bowl.

Adding Vanilla Extract

 

Whisk the ingredients together until fully incorporated.

Whisking Wet Ingredients

 

Cut the bananas into quarters long ways and then chop into smaller pieces. Set aside.

Cut Bananas

 

Add the dry mixture to the wet mixture.

Adding Dry Mixture To Wet Mixture

 

Also add the almonds to the mixing bowl.

Add Almonds To Mixing Bowl

 

Immediately start mixing together. While mixing, add in the banana.

Mix And Add Bananas

 

Mix well. This is what your batter should look like.

Pancake Batter

 

Lightly spray the pan or griddle with cooking spray.

Spray Pan With Cooking Spray

 

Start spooning batter onto the hot surface. The batter will be thick, so you may have to use your spoon to help shape your pancake.

Spooning Pancake Batter

 

Once bubbles start forming on the top of the pancakes and the edges are slightly browned, they’re ready to flip.

Flipping Pancakes

 

The bottom of the pancake should look toasty.

Toasty Pancakes

 

Cook for about 2 more minutes, until the other side is slightly browned.

Cook Other Side Until Browned

 

Remove from the griddle and place pancakes in the oven to keep warm until serving.

Keep Pancakes Warm

 

Serve with your favorite breakfast sides. I paired my pancakes with cheesy eggs and fresh grapefruit and drizzled them lightly with pure maple syrup.

Pancakes, Eggs, Grapefruit

 

Not only are these pancakes great because they’re healthier than the typical pancake, but they’re also extremely moist and flavorful.

You can also change up this recipe by adding your own favorite fruit or nuts into the batter. (Although you can’t go wrong with banana and almond!)

I hope you enjoy waking up and making these pancakes as much as I do!

– Kerri

 

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Discussion

2 thoughts on “Consume Yourself: White Whole Wheat Banana Almond Pancakes With A Yogurt Batter

  1. I bet the banana and almond combo is amazing!

    On behalf of the more than 1200 farm families who own Cabot, thanks so much for recommending our yogurt. Many thanks!

    Posted by Regan @ Cabot Creamery | December 27, 2011, 4:14 PM

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