Meals Matter

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Contributed By: schoenberger
schoenberger

Ingredients

1 cup Plain or vanilla nonfat yogurt

1 Banana, peeled

1/2 cup Fresh strawberries, cut up

1/4 cup Fresh blueberries

1 cup All-purpose flour

1 cup Whole wheat flour

1 teaspoon Baking soda

1/4 teaspoon Salt

2 Large eggs, slightly beaten

1 tablespoon Butter

Fruit garnish

Preparation

Combine yogurt and fruit in blender until completely smooth. Set aside.

In a large bowl, stir together flour, baking soda, and salt. Stir in eggs and yogurt mixture with a wooden spoon. Heat a 12-inch nonstick skillet or griddle over medium heat with a portion of the butter. Pour 1/4 cup of the batter onto the skillet and cook until bubbles start to appear on top. Turn the pancakes and cook briefly on the opposite side to brown lightly. Remove pancakes to a warming plate and continue process with remaining batter.

Garnish pancakes with added fruit

Cook's Notes

My daughter is concerned about her children getting the proper nutrients in their meals. Her one-year old daughter loved smoothies and we had some left over one evening, so I suggested we put it in pancakes the following morning. It has now become a favorite for the entire family, morning, noon or night.

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