Banana Pancakes

There is no better way to kick start your morning than waking up feeling like you’re in a Jack Johnson song. It’s not raining, but it is freezing cold and Jack has the right idea when he says there’s no need to go outside. Banana pancakes it is. Lately I’ve been on somewhat of a health jaunt (the ones that last maybe 3 days). One thing I won’t ever do is give up taste for health (is that bad?). Why not have both? I found this recipe for banana pancakes here: http://sallysbakingaddiction.com/2014/01/02/whole-wheat-banana-pancakes/. Made with Greek yogurt, whole-wheat oat flour, and bananas (duh) these are far from your typical greasy fattening stack of flapjacks. I’m not going to say that these are the best pancakes ever, keeping it honest, I do enjoy the regular greasy fattening ones a bit more, but if you are craving pancakes without acquiring the guilt trip afterwards, try these. They are fresh and fluffy. They were not dry, but they also weren’t as moist as I usually like, but all in all these came out much better than I expected and would make them again. Recipe:1 1/3 cup whole-wheat oat flour (whole-wheat or white whole-wheat flour is ok)¼ tsp salt2 tsp baking powder1 tsp cinnamon 1 large egg (or 2 egg whites)1 cup coconut milk (or regular)1 mashed banana (the riper the better)2 tbsp dark brown sugar¼ cup honey greek yogurt (plain or other flavor would work fine as well)1 tsp vanilla extractCombine flour, salt, baking powder, and cinnamon in large bowl and set aside.In a medium sized bowl, wisk together egg, milk, and banana. Mix in brown sugar and yogurt until lumps are gone. Wisk in vanilla.Pour wet ingredients into dry ingredients stir until combined but do not over mix (pancakes will become dense if you do). Heat griddle until very hot, coat with cooking spray or butter. Pour about half cup spoonful’s of batter onto coated griddle. When bubbles begin forming around edges flip and cook for about two more minutes. Coat skillet between each pancake. Enjoy!