I have been craving pancakes and other carb rich breakfasts a lot lately. I try not to indulge in these types of meals too often because I usually find myself hungry an hour later after eating a lot of carby calories. Then I just end up eating again. Many times, this will lead to me going way over my calorie range for the day. But I have sort of found a solution. I say “sort of” because sometimes I still get hungry soon after eating a breakfast like this. But because I replace the traditional maple syrup with soy yogurt, strawberries and blueberries, then it adds a lot more protein and fiber to the meal.
I thought this was a good recipe to post for the 4th of July because it looks like patriotic pancakes! This recipe was originally adapted from Dr. Neal Barnard’s Banana Ginger Pancakes from his Get Healthy, Go Vegan cookbook.
Blueberry Pancakes with Soy Yogurt, Strawberries and Blueberries
(Makes 1-2 servings)
-1/2 cup whole wheat pastry flour
-1/2 tsp baking powder
-dash of salt
-2-4 TBSP sweetener (I typically use 2-3 packets of Truvia)
-1/2 banana, mashed
-2-4 TBSP unsweetened applesauce
-1/2 cup non-dairy milk
-1/2 tsp vanilla extract
-1/4 cup fresh or frozen blueberries
Toppings for pancakes
-1/2 cup soy yogurt (I use the Wildwood Plain Probiotic Soy Yogurt)
Mix the dry ingredients in a bowl. Then, in a smaller bowl, mash the banana and then add all of the other wet ingredients except for the blueberries. Once the wet ingredients are mixed, add the wet mixture to the dry. Then fold in the blueberries.
I use a griddle to cook my pancakes but you can also use a pan on the stove. I use my Misto spray bottle and lightly coat the griddle with oil. Once it’s hot, I ladle out some of the mixture onto the griddle. I typically use one ladle of mixture for one pancake. I am not exactly sure how long I let the pancakes cook on each side but I know they cook a lot quicker on the second side. I just make sure to keep checking to make sure they are not burning.
Once the pancakes are finished, then add the toppings. I add the soy yogurt first and then all of the fruit on top.