Last Minute Pancakes

I've just made amazing pancakes for lunch, with whole wheat, bananas, yogurt and blueberries. Kids loved it!

Last Minute Pancakes: Banana and Blueberries
Servings: 4 large pancakes


- 1 banana, mashed
- 1/2 cup blueberries, mashed (optional)
- 1 egg (I use omega 3-free range eggs at home)
- 3/4 cup organic yogurt
- 1 cup wholewheat pancake mix (you can find it in most grocery stores)


Mix all ingredients until blended. Cook on preheated griddle at medium heat. Flip the pancakes when edges begin to brown and bubbles show in the center. Good quality wholewheat mixes don't include sugar. Use maple syrup to sweeten the pancakes.

Last Minute Pancakes: Sweet Potato or Pumpkin

Servings: 4 large pancakes

- 1 cup mashed sweet potato or pumpkin

- 1 egg (I use omega 3-free range eggs at home)

- 3/4 cup organic yogurt

- 1 cup wholewheat pancake mix (you can find it in most grocery stores)

Mix all ingredients until blended. Cook on preheated griddle at medium heat. Flip the pancakes when edges begin to brown and bubbles show in the center. Good quality wholewheat mixes don't include sugar. Use maple syrup to sweeten the pancakes.