Okay so I've been really bad about updating this blog. After moving to Colorado and getting a job that I absolutely HATE, I've found little motivation to do blog posts. But I've decided that as much as I'd love to spend my time watching Desperate Housewives and Sex in the City re-runs, I should probably do something more constructive. So here it goes!
A while ago I came up with a Whole Wheat Ricotta Pancake recipe (which I need to post as well) and it quickly became Brett's favorite breakfast choice for our days off. However, the last time I attempted to make them, I discovered I was out of ricotta. So I did some exchanging and I came up with a healthier version of these delicious pancakes. With the addition of oat bran, greek yogurt, and agave nectar (instead of white sugar) I came up with a tasty pancake recipe that won't make you feel guilty.
1 cup non-fat greek yogurt
4 tablespoons whole wheat flour
3 tablespoons oat bran
1 tablespoon agave nectar
1 tsp baking soda
1/2 tsp salt
2 large eggs
1/2 tsp vanilla
Mix sour cream, whole wheat flour, baking soda, salt, and oat bran in a large bowl. Stir together gently. In another bowl, whisk eggs, vanilla, and agave nectar. Pour egg mixture into flour mixture and whisk. If it's too thick, add a bit of milk until it's the perfect consistancy. Cook in a well-buttered skillet for 1-2 minutes on each side. You'll never go back to bag-o-pancake mix again.