Yoghurt, banana pancakes
(Makes 18 pancakes)
1 packet sugar substitute
2 cups (280g) unbleached all-purpose flour, sifted
1 tablespoon (15g) baking soda
8 ounces (240ml) fat-free, plain yoghurt
½ cup (240ml) skim milk
1 large, ripe banana, mashed
½ tablespoon (7.5ml) canola oil
1 teaspoon (5ml) vanilla extract
4 egg whites, beaten to soft peaks
Cooking spray.
Method: Into a large bowl put the dry
ingredients and mix. In another bowl whisk the yoghurt,
milk, oil, vanilla and banana; add this to the dry ingredients
and stir until a little moist. Gently fold in beaten egg
whites and then the batter is ready. Lightly coat a
non-stick pan/skillet/griddle with cooking spray and work in
batches with the batter. Ladle out enough batter to
form 4 inch pancakes and cook until the bottom is brown and
bubbles come to the surface of the pancake. Turn and let
it cook through, until brown. Keep them warm while
all the others are cooking. Serve hot.
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