Tomorrow is my last day of medical school. Wow…I can’t believe it’s really over! It seems like only yesterday I was a first year coming home from anatomy lab stinking, and now I’m getting ready to graduate! I recently stumbled upon this quote and it pretty much sums up how I feel about life right now. “The days are long, but the years are short”. Time passes so fast and it seems like the older I get the faster it goes! So, I guess we better sleep in, make some banana pancakes, and pretend like it’s the weekend now – and it’s really hard to not feel lighthearted when you listen to Jack Johnson ;). And don’t banana pancakes just seem kind of fun anyway? I think so. Of course, I think food in general is fun =). So, I think you should crank up some Jack Johnson and make some banana pancakes. Why do people think you have to wait for the weekend to make pancakes anyway? I never do ;). Enjoy!

Whole Wheat Banana Pancakes
1-1/3 cups white whole wheat flour
3/4 cup unprocessed wheat bran
2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
1 tbsp white sugar
1 egg
1-1/3 cups skim milk
1 tsp vanilla extract
2 mashed ripe bananas
1/4 cup plain fat-free greek yogurt

1. Combine flour, wheat bran, baking powder, salt, cinnamon, and sugar in mixing bowl and whisk to combine. In separate bowl or measuring cup, combine egg, skim milk, vanilla, mashed banana, and yogurt. Stir wet ingredients into dry ingredients and mix just until combined. Be careful not to overmix.
2. Preheat non-stick skillet or griddle over medium heat. Scoop batter onto preheat skillet using a #20 scoop. Flip once. Makes 18 pancakes.

Nutritional Info (per pancake): 61 calories; 0.4 g fat; 12.9 g carbohydrates; 2.4 g fiber; 2.8 g protein.

Categories: Breakfast, Pancakes

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