Start your day right with these banana yogurt pancakes.Ingredients
2 cups all-purpose four, sifted
1 packet sugar substitute
1 tablespoon baking soda
8 ounces fat-free plain yogurt
1 large very ripe banana, mashed
½ cup skim milk
½ tablespoon canola oil
1 teaspoon vanilla extract
4 egg whites, beaten to soft peaks
Combine the flour, sugar substitute, and baking soda in a large bowl. Stir with a fork to combine.
Add the yogurt, banana, milk, oil, and vanilla. Stir until just moistened.
Gently fold in the beaten egg whites.
Lightly coat a non-stick skillet with cooking spray. Working in batches and using a ladle, make 4-inch pancakes. Cook until the bottom is browned and bubbles come to the top of the cakes. Turn and continue to cook until browned.
Keep pancakes warm in the oven while you cook the rest of the pancakes.
- Total Fat
- Dietary Fiber
- 236 mg