Ingredients:
- 1 1/2 Cups - Chobani Non-fat Plain Greek Yogurt
- 1/2 Cup - Egg Whites
- 1/2 Cup - Unsweetened Vanilla Almond Milk
- 1 Cup - Spelt Flour (Whole Wheat Flour should work too)*
- 1 Tsp - Almond Butter*
- 1 Tsp - Baking Soda
- Dash of Salt
*You can find spelt flour at Whole Foods or Trader Joe's. It's healthier than Whole Wheat, but either one work!
Directions:
- Mix Wet ingredients in a bowl (Greek Yogurt, Egg Whites, Almond Milk)
- Add in Dry ingredients (Flour, Baking Soda, Salt) and stir until mixed. Then add tsp of almond butter [and or mix-ins of your choice]. Stir Well to form a nice batter and let sit for 5 mins.
- Heat up a non-stick pan, lightly coat with cooking spray. Pour 1/4 Cup of batter per pancake.
- Once batter starts to bubble, flip pancake. Cook 2-3 mins per side. Top with your favorite ingredients and enjoy!
For cooking spray - after spraying the pan, I take a paper towel and wipe it down. It still will help the pancakes from sticking, but without the excess spray!
As I mentioned above, these can serve as just a base. Some suggestions for add-ins:
- Banana Pancakes -
- Instead of almond butter, mash up 1 banana and add it to batter. Then add either walnuts or dark chocolate chips (or both!)
- Gingerbread Pancakes -
- Another substitute for almond butter would be Trader Joe's Cookie Butter (yes, I'm slightly obsessed). It tastes like Dutch Speculaas (aka Gingerbread sugar cookies).
- Chili Chocolate Pancakes -
- Add in dark cocoa powder and just a tad of chili powder.
Nutrition Facts:
Servings Per Recipe: 4
Serving Size: 3 Pancakes
Calories: 182.6. Total Fat: 1.7 g. Sodium: 470.7 mg. Potassium 25.9 mg. Total Carbs: 25.9 g. Fiber: 3.8 g. Sugar: 3.7 g. Protein: 16.1 g
Adapted from: http://www.everydaybelle.com/2011/06/greek-yogurt-pancakes/
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