BANANA-CHOCOLATE CHIP PANCAKES
These are sweet little treats for a lazy Sunday morning. Add to this scrambled eggs and some turkey breakfast sausages and even the kids will be thrilled!
Make a double or triple batch – they freeze great!
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1/3 cup flour
1/2 cup almond flour
1 tablespoon Splenda
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon cinnamon
Pinch of salt
1/3 cup plain yogurt
1 egg
1 tablespoon melted butter
1/2 cup milk
1/4 teaspoon vanilla
3/4 cup finely diced bananas
2 tablespoons sugar-free chocolate chips OR other sugar-free chocolate, chopped
In a medium bowl stir together flour, almond flour, Splenda, baking powder, baking soda, cinnamon, and salt. Set aside.
In another bowl whisk until combined yogurt, egg, butter, milk, and vanilla. Add wet ingredients to dry and stir just until moistened. Gently fold in bananas and chocolate chips. Heat frying pan or griddle over medium-low and lightly grease. Drop batter by tablespoonfuls onto pan and cook, turning once.
Makes 6 servings (three pancakes each).
Per Serving: Caloreis 182; Protein 7 g; Fat 10 g; Carbs 15 g; Sugar 6 g; Sodium 193 mg
I have been slacking with breakfast lately. When I start getting disinterested in eating…I come here..The texture of these is absolutely pleasing to the palate…the taste is…well…yummies….and all of that low carb, no sugar..and 7 grams of protein??…you can just pick me up out of the doldrums, Linda..thanks!