Starting 2014 off with a healthy dose of pancakes! I haven’t made myself a stack of cakes in quite some time. There are so many delicious ways to serve pancakes. That is probably why I love them so much. Aside from the fact that I am a carbivore (lover of carbs). Haha
These pancakes are easy to make (as many pancake recipes are) and very healthy for you! I topped them with a Maple Cream Sauce, but feel free to add your own toppings!
The whole wheat pastry flour helps to give it more of a cake-like texture, I think. But you can swap it for a different flour if you don’t have it.
2 Servings or 6 pancakes
23g sugar (natural sugars)
With Maple Cream Sauce:
27.6g sugar (natural sugars)
What you will need:
1/2 cup whole wheat pastry flour
1/2 cup oat flour
1 tsp. baking powder
1/8 tsp. salt
2 tbsp. maple syrup
1/2 tsp. cinnamon
1/2 cup unsweetened almond milk
1/8 tsp. nutmeg
1 tbsp. yogurt butter (Brummel & Brown)
Sweetener, to taste- I used an additional 3 tbsp. Stevia*
1 large ripe banana, mashed
1 tsp. vanilla extract
Maple Cream Sauce:
1/4 cup 0% plain Greek yogurt
2 tbsp. unsweetened almond milk
1/2 tbsp. maple syrup
1/2 tsp. vanilla extract
Sweetener, to taste
In a mixing bowl, mash together the banana and yogurt butter. Once thoroughly mixed- pour in milk, vanilla extract, and maple syrup. In a separate bowl- combine flours, baking powder, salt, sweetener, cinnamon and nutmeg.Combine the banana mixture into the flour mixture and stir very well.
Spray a large skillet with non-stick cooking spray (I used butter flavored spray) and place over medium heat. Once the pan has heated- use a 1/3 cup measuring cup and pour onto the skillet. Smooth out the batter with the bottom of the measuring cup and allow each pancake to cook until they start to bubble. Once the bubbles appear- flip each one and cook an additional 2-3 minutes.
While you are waiting on the pancakes, combine all ingredients for the Maple Cream Sauce in a mixing bowl and stir well. Pour over pancakes once finished. Enjoy!