Fluffy, sweet, piping hot, topped with fresh fruit and drizzled in syrup.
I hate pancakes.
Don’t get me wrong. I like the flavor, but they don’t fill me up. Regardless of how many pancakes I eat, I’m hungry an hour later.
That’s why I set out on a quest for a lower calorie more filling alternative to the usual buttermilk stack (and because pancakes happen to be my boyfriend’s favorite food). After several tweaks to existing recipes, and quite a few ‘meh’ results, I’m ready to share the recipe that is my ideal ratio of yum to filling. These pancakes will stick with you as you tackle the roads, slopes, trails and waves.
Team Element.ly Pancakes (Makes 3 large servings)
1 ½ cups 0% greek yogurt
4 egg whites
1 cup whole wheat flour
2 tsp. baking soda
½ cup sliced almonds (or other nut)
2 tsp. vanilla extract
1 tsp. cinnamon
Optional:
Fresh fruit and syrup for topping.
1. Mix flour, baking soda and cinnamon together and place aside. In a separate bowl mix egg whites, greek yogurt and vanilla extract till creamy.
2. Add flour mixture and nuts to the egg mixture and stir till just combined (Do not over stir).
3. Let mixture sit for 10 minutes before preparing a large frying pan by bringing it up to temperature under medium-low heat.
4. When pan is hot give it a spritz of vegetable spray and use a ¼ cup measuring cup to measure out two pancakes at a time onto the pan and cook as normal.
**Note: The mixture is so thick the pancakes will not bubble like some other recipes. Keep an eye on them and turn when appropriate.
300 calories and 26g protein per two pancake serving.
