I almost never make pancakes. I made some off hand comment that used the word pancakes (what on earth could that be? I cannot for the life of me figure out how you use the word pancakes without saying something like “let’s have pancakes”). Regardless, Gordie thought this was the best idea he had ever heard. I managed to get out of making pancakes for lunch but promised he could have them for dinner.
I put this together so I could feel like even though we were having pancakes for dinner, we were getting some decent nutrition too. Whole wheat pancakes always seem to be lacking something so I decided to add things to the pancakes instead. Plain yogurt, a banana and blueberries make these a lot more nutrient dense than your average pancake as well as sweet and moist.
- 1 Cup Flour
- 1 Tablespoon Sugar
- 1 Teaspoon Baking Soda
- ½ Teaspoon Salt
- 2 Large Eggs
- 1 Cup Plain Yogurt (Balkan is nice)
- 1 Ripe Banana Mashed
- 2 Tablespoons Butter, Melted
- 2 Handfuls of Blueberries
- Mix dry ingredients in a medium sized bowl.
- In a large bowl, beat eggs, add yogurt, melted butter and mash in the banana. You can do this by breaking it into pieces and then mashing it up with the whisk or you can mash them first. They need to be small but do not need to be completely mashed. If you hate mashing you could even just slice them thinly.
- Add the dry ingredients to the wet (half the time I do this backwards, but this way you don’t have flour mixture stuck to the bottom). Mix just enough so that you no longer see any dry flour.
- Add the blueberries and gently fold them in.
- Cook the pancakes on a medium-high heat for about 2 minutes per side. If you haven’t cooked them before try doing a test pancake before making a whole bunch.