Blackberry Banana Pancakes

4 10 2013

Most of this summer, I’ve been getting in early(ish) morning workouts with the XP gang. Depending on the day, we typically start between 6:15am and 6:30am. This start time allowed me exactly enough time to get in an hour-ish workout, jump in and out of the shower, and make it to the office by 8:00am.

For the past month, I have no longer needed to take that rushed shower, since I’m working from home and don’t really get started on the computer until 9:00am. In fact, I typically have about an hour and a half to do whatever I want before work actually starts! I’ve been surprisingly productive during this “pre work” time- I’ve run to the post office, gone grocery shopping, cleaned the kitchen, and yesterday morning I had plenty of time to make some delicious pancakes!

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Thursday is track day, and we did a tough set of 8 x 800s. I actually had a really great workout – it’s amazing how fast you can run when a pack of college cross country runners is coming up behind you! Exhausted and starving after the workout, I decided I was going to reward myself with some pancakes.

pancakes 1

Initially, I was going to take the easy way out and use my favorite mix. But there is no substitute for the real deal, so I opted to make a small batch from scratch (haha, I rhyme!).

IMG_0654Let me tell you, these hit the spot. And thanks to the addition of some Greek yogurt, I got in some extra protein and my tummy was satisfied all morning long. Bonus: I have leftovers for tomorrow! That’s a win in my book!

Blackberry Banana Pancakes

Makes about 8 pancakes

Ingredients:

1 cup whole wheat flour
1/4 cup dry oats
1 tsp baking powder
1/2 tsp baking soda
dash of salt
1 small container Chobani Blackberry Yogurt
1 1/4 cup milk (I used Almond Breeze’s coconut almond<–my fave!)
1 egg
1 handful of blackberries, roughly chopped
1/2 banana, cut into small pieces

How to:

In a medium sized bowl, combine the dry ingredients (flour, oats, baking powder, baking soda, salt). In a small bowl, combine the wet ingredients (yogurt, milk, egg). Stir the wet ingredients until blended well. Pour the wet ingredients into the dry and stir until just combined. Fold in the blackberries and bananas.

On a hot griddle (or large, greased fry pan in my case), pour about 1/2 cup batter. Allow the batter to bubble. After the bubbling has nearly come to a stop and the edges are starting to cook, the pancake is ready to flip. Cook a few minutes on this side until browned and cooked through. Top with fresh berries and syrup. Enjoy!

blackberry banana pancakes3

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2 responses

6 10 2013
SG

Those look scrumptious!!!

30 12 2013
2013 in Review | 321delish

[…] made some mouth-watering, decadent pancakes, if I do say so myself. (exhibit A, B, […]

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