1 Oakdell Omega 3 Brown Egg
½ cup whole wheat flour
¼ cup all-purpose flour
1/8 teaspoon salt
1 teaspoons baking powder
1 teaspoons cinnamon
Pinch of nutmeg
1/2 cup milk
1 large mashed ripe banana
1/2 teaspoon vanilla extract
1 tablespoon packed light brown sugar
1/4 cup Greek yogurt, banana flavored or plain
- Stir flour, salt, baking powder, cinnamon, and nutmeg together in a large bowl. Set aside. In a separate medium bowl, whisk egg, milk, banana, and vanilla together. Whisk in the brown sugar and yogurt until no lumps remain.
- Make a well in the dry ingredients and pour in the wet ingredients. Stir gently until just combined. Do not overmix batter or pancakes will be tough.
- Heat a griddle or skillet over medium heat. Coat with cooking spray. Drop about 1 tablespoon batter on the griddle at a time. Cook until bubbles begin to form in center or sides, about 1 minute. Flip and cook on the other side until cooked through, about another minute.
- Assemble by alternating pancakes, bananas, and strawberries on skewers. Dip in yogurt or maple syrup.
*Notes: Pancakes freeze well, up to 2 months.