But when it comes to making my kids’ breakfast… healthy is important. Because they are my children, they’re partial to all things carbohydrate in the morning: pancakes, biscuits, toast. I don’t want them to “lose” that breakfast after an hour or two, though, so I try to make those things a little more healthy and filling. These pancakes fit that bill.
What You Need:
1 overripe banana
2 Tbsp. melted butter (or oil)
1/2 cup plain Greek yogurt
1/2 cup milk
1 tsp. vanilla
1 Tbsp. brown sugar
1/2 cup all-purpose flour
1/2 cup whole wheat flour
1/4 cup old-fashioned oats
1/4 cup corn meal
2 tsp. baking powder
1/2 tsp. baking soda
1/4 cup chocolate chips
Preheat a griddle or a nonstick pan over medium heat.
In a measuring cup, combine the yogurt, milk and vanilla. Stir with a fork or small whisk to combine.
In a medium-sized bowl, beat the egg with a wire whisk until it’s fluffy.
Add the remaining ingredients to the egg bowl and mix with wire whisk until batter is smooth. (If it’s too lumpy, add more milk, one Tbsp. at a time, until it reaches the thickness you want.)
Test the griddle or pan to see if it’s ready by sprinkling a few drops of water on top. If they dance and sizzle, it’s ready.
Scoop or pour the batter onto the griddle. When there are popped bubbles all around the edges of the pancake, it is time to flip it.
Cook on the second side until golden brown.
Serve with maple syrup…
Or with powdered sugar “snow,” as one of my guys prefers.