Blueberry Banana Greek Yogurt Pancakes
So on my healthy lifestyle to eating I have been experimenting with alot of recipes that exclude flour. Those that made it to my blog are the ones that got the šfrom myself and family.
Now thus far rolled oats seems to be the most successful substitution I could find for flour. I found that you can enjoy some regular recipes such as this one with this ingredient and if I dear say it even tastes better!!
I am still experimenting with the coconut flour, I don't know if my taste buds just doesn't like the taste or that it just doesn't qualify for a great substitution in recipes. I really believe it's the latter, I mean yes we want healthy but I believe that it should be tasty as well. So hope you all enjoy this pancake recipe.
NB: Although it required Greek yogurt I substituted for one that I had at home at the moment. Coburn Farms Vanilla Yogurt, purchased at Sav-A-Lot.
Recipe: Yields 4 Pancakes
Ingredients:
1/4 cup plain Greek yogurt
1/2 medium ripe banana (mashed)
1/2 cup rolled oats
1 large egg
1-2 tablespoon unsweetened almond milk (you can substitute any other milk available to you at the time)
1/2 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 cup frozen or fresh blueberries (I used frozen)
Instructions:
Mix all ingredients except blueberries into a blender/magic bullet/food chopper. Blend on high until oats are fully broken down approximately 1-2 minutes. Fold in the blueberries with a spatula and allow the mixture to sit a few minutes to allow it to thicken up a bit.
Heat skillet on medium heat lining with cooking spray, oil or margarine. Pour batter from blender into the skillet making your desired size pancake. Cook until the edges are set and bubbles begin to form to top of pancake, about 3 minutes. Flip and cook a further 2-3 minutes. Continue the process until all the batter has been used.
Be sure to oil your skillet in between each batch of pancake. Top with your favourite topping, maple syrup, honey, fruit or yogurt and enjoy!
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