I am making these for breakfast this morning, which will make a great meal before I go to the gym! You can top with maple syrup or make a quick rasberry sauce by heating a cup of rasberries with one tsp of sugar, a couple of tsp of water and a dribble of maple syrup in a small pan, stirring constantly until it boils, then reduce heat to low until desired consistency is reached and some of the moisture has cooked off. Makes 2 servings.
Ingredients:
-1 tsp ground flax seed
-1 tsp of equal amounts seed mixture (sesame, sunflower, pumpkin and flax)
-1 tsp sugar
-2 tsp cinnamon
-1 tsp cocoa powder
-1/2 cup whole wheat flour
-3/4 cup skim milk
-1/2 cup low fat plain yogurt
-dash salt
-3/4 tsp baking powder
1 medium banana, sliced(for garnish)
Directions:
1. Combine all dry ingredients in medium bowl. Stir in milk and yogurt. Put a little vegetable oil in a non-stick skillet and heat over medium high. Using 1/4 cup of batter per pancake, cook on one side until top bubbles, flip only once and cook on other side. Plate and top with sliced bananas and syrup.
