Banana Yogurt Pancakes
Source of Recipe
Recipezaar - e-mail
Exchanges
18 pancakes
2 cups (280 g) unbleached all-purpose flour, sifted
1 packet sugar substitute
1 tablespoon (15 g) baking soda
8 ounces (240 ml) fat free plain yogurt
1 large very ripe banana, mashed
1/2 cup (240 ml) skim milk
1/2 tablespoon (7.5 ml) canola oil
1 teaspoon (5 ml) vanilla extract
4 egg whites, beaten to soft peaks
refrigerated butter-flavored cooking spray
Combine the flour, sugar substitute, and baking soda in a large bowl. Stir to combine. Add the yogurt, banana, milk, oil, and vanilla. Stir until just moistened. Gently fold in the beaten egg whites to complete the batter.
Lightly coat a nonstick 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 warm while you cook the rest of the pancakes.
Per serving: 76 calories, 3 g protein, 1 total fat (0.1 saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 236 mg sodium ++++ Exchanges: 1 carbohydrate
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