Last weekend mom made these Mickey Mouse shaped pancakes. Cute, huh? I slathered them up with boysenberry jam and chowed down (ears first of course)!
Keeping with the Saturday morning pancake idea, I whipped up some pancakes yesterday morning.
So mine weren’t shaped like Mickey Mouse, but they were yummy. I covered them in a thin layer of raw crunchy almond butter, yum!
These were made with yogurt and came out really light and fluffy!
Whole Wheat Yogurt Pancakes
- 1/2 cup whole wheat flour (or whole wheat pastry flour)
- 1/3 cup unsweetened vanilla almond milk
- 1 egg (or 1/4 cup egg substitute as I used)
- 6 oz. 0% fat Greek yogurt
- 1 tsp splenda granulated
- 1 tsp canola oil
- 1 tsp vanilla extract
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp regular salt
Beat egg, add all other ingredients, stir until just combined. Cook 1/4 cup batter servings on a medium hot griddle.
Puppy napped, per usual, until I woke him up for a walk at the beach. Luckily puppy likes to take walks even more than he likes to nap.
In my cup today, Starbucks Mexico Champas. A great start to Sunday. Now I must get ready for a party and then back to prepare for the work week, my vacation’s over :(.
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