I have been tapering my runs back this week because I’m running in a race this Sunday. With that, short runs allow me to be home earlier so I can get to cracking on breakfast for my girls before they head off to school. Yesterday I made these and they loved them. You can use the fruit you have on hand. This recipe is very versatile and forgiving! These also store beautifully in the fridge for several days so breakfast isn’t a concern on the busy school mornings.
1/2 cup of whole wheat flour (I use King Arthur)
1/2 cup of all-purpose flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 scoop of whey protein powder
1 tablespoon flaxseed powder (optional)
1 teaspoon of ground cinnamon
3/4 cup of Greek yogurt
2 tablespoons of butter (melted)
1 lemon, juiced
1 teaspoon vanilla extract or paste
2 eggs, beaten
1 banana, chopped
Place your grill pan or griddle over medium heat to get hot. In a large mixing bowl combine the flours, sugar, powder, soda, protein, flax, salt and cinnamon. In a smaller bowl, combine, yogurt, butter, juice, vanilla and eggs. Combine the wet to the dry ingredients and then gently fold the fruit into the mixture. Rub your grill pan with butter or spray and turn the temperature down to medium/low. Ladle the pancake mixture onto your grill pan. Cook until lightly golden on one side (about 2 minutes) and gently flip. Cook until golden on the second side and remove. Serve immediately or package in a plastic tupperware container and store in the refrigerator for 3-4 days.
Topping ideas: Greek yogurt, maple syrup, powdered sugar, whipped cream, jam, nut butter or whatever you wish.
— Knead to Cook