Banana Pecan Pancakes with Strawberry Cream


3/4 cup all-purpose flour

3/4 cup whole wheat flour

3 tablespoons sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 1/2 cups low-fat buttermilk

1 tablespoon vegetable oil

1 large egg

2/3 cup banana, mashed

Cooking spray

3 cups strawberries, sliced

¼ cup sugar

5.5 ounces fat free Greek yogurt

1 tablespoon maple syrup


In a small bowl combine strawberries and sugar; set aside. In another small bowl combine yogurt and maple syrup; refrigerate until ready to serve.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring with a whisk. Combine buttermilk, oil, egg, and banana stirring with a whisk; add to flour mixture, stirring just until moist.

Heat a nonstick griddle or nonstick skillet coated with cooking spray over medium heat. Spoon about 1/4 cup batter per pancake onto griddle; turn pancakes over when tops are covered with bubbles and edges look cooked. Serve with strawberries and yogurt mixture.

YIELD: 6 servings

About 325 calories, 7.25 grams fat
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