I used to hate Sundays. I would spend my whole day anticipating a busy week ahead and find myself getting sad that the weekend was ending. I basically would waste a perfectly wonderful day dreading instead of actually enjoying the precious minutes. I’m not really sure when things changed, but over time, I’ve come to love Sundays. Their leisurely and relaxed pace. The feeling of zero responsibilities and no where to go. The quietness. Even for my busy-body-self, Sundays are slower and this helps me recharge and refresh.

My favorite way to start a Sunday morning is with a long neighborhood walk, followed by warm coffee and pancakes. This recipe is my go to.. it is quick, healthy and leaves you with the most fluffy, light and delicious pancakes.

The recipe calls for greek yogurt, which adds protein but also makes it very versatile.. basic plain or vanilla yogurt are classic but flavored yogurt like blueberry or strawberry will add something special to your pancakes.

And, of course, I always add something else to my pancakes. Most weekends I prefer blueberry pancakes or occasionally chocolate chip but this weekend I added bananas which was a game changer.. the pancakes were light and fluffy, the bananas caramelized and I could have eaten an entire batch by myself.

Ingredients

1/2 cup greek yogurt of choice

1 egg

1 cup skim milk

2 tablespoons salted butter, melted

1 1/2 cups whole wheat flour (or flour of choice)

1 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/2 teaspoon cinnamon

1/2 teaspoon salt

2 ripe bananas, thinly sliced

Butter and maple syrup for serving

Directions:

1. Combine all wet and dry ingredients in a large mixing bowl. Once combined, fold bananas into mix.
2. Add 1 tablespoon of butter or vegetable oil to a large skillet and warm over medium heat. Scoop about 1/4 cup of batter into pan for each pancake.. add more or less depending on preferred pancake size. Space pancakes out so they do not touch while cooking.
3. Cook on one side until small bubbles begin to form, approximately 3-4 minutes, and then flip. Cook on other side for an additional 1-3 minutes and then remove pancakes from pan.
4. Serve pancakes warm with butter and maple syrup.

Note: To make classic pancakes, use plain or vanilla greek yogurt. To make blueberry or chocolate chip pancakes, simply use them in place of the bananas.

Bon Appetit!

Love, Jessica