blueberry banana greek yogurt pancakes

Did I ever tell you about the time that I placed second in a pancake eating competition?

Yep! I sure did! Granted, I was only competing against one other person and the “competition” took place at my grandma’s kitchen table, but still! I did technically place second in a pancake eating competition, right? 😉 And I did it by eating a stack of pancakes pretty similar to this one…

Okay, okay… so I realize that a stack of eight pancakes isn’t necessarily anything to write home about, but to my scrawny 10-year old self that was basically nothing but spindly arms and legs? It was a big deal!

And for the record, the only reason I lost came in second was because I was competing against my eleven year old male cousin who apparently had a way better strategy than I did. See, he stuck to eating the pancakes on their own, whereas I was all about those sides and toppings…

Ingredients

• 1/4 cup (60 g) plain Greek yogurt
• 1/2 medium, ripe banana (50 g or 1/4 cup [60 ml] mashed)
• 1/2 cup (40 g) rolled oats*
• 2 large egg whites OR 1 large egg
• 1-2 Tbsp (15-30 ml) unsweetened almond milk**
• 1/2 tsp baking powder
• 1/2 tsp vanilla extract
• 1/4 cup (35 g) blueberries, fresh or frozen

Directions

1. Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it's very hot before you start cooking your pancakes.
2. Add all the ingredients except for blueberries to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 1-2 minutes. Fold in the blueberries by hand and allow batter to sit for a few minutes so that it thickens up.
3. ..................................

for full recipes please see : www.runningwithspoons.com

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