This recipe for simple, from-scratch pancakes is one of my favorites. You can easily adjust it to accommodate more or less servings; the recipe provided serves four. These pancakes use wholesome ingredients, and are a healthy spin on a breakfast staple that can be nutritious, but often is not. Personalize yours with blueberries, chopped nuts, chocolate chips, or any other add-ins you enjoy!

Hearty Multigrain Banana Pancakes:

* 1 cup of whole-wheat or white flour (wheat is healthier and lends to a denser, grainier taste and texture)
* 1 heaping cup of old-fashioned or quick oats, ground in a blender
* 1 1/2 cups plain yogurt or vanilla yogurt if you prefer it sweeter
* 1 - 2 bananas, mashed
* dash of baking soda
* 4 egg whites, beaten

In a large mixing bowl, beat the eggs to a frothy consistency. Next, add in the dry ingredients, followed by the banana and yogurt. Mix all together using the beater/mixer's low-speed setting until blended. Drop 1 - 2 tablespoons of the batter per pancake onto a lightly greased skillet or griddle. Flip after a minute or so, until each side is golden brown.

~280 calories per serving, not including butter, syrup, etc.

Serving Suggestions:

Serve with hot maple syrup, cinnamon, and butter.
Brew a fresh pot of coffee.
Add some protein on the side: a cooked egg, lean bacon, etc.

Restaurants often serve fruit-topped pancakes. Make your own from fresh and avoid the canned pie filling that diners often use:

* Add chopped berries, apples, or any fruit of choice to a sauce pan of hot maple syrup
* Simmer while the pancakes are on the griddle. Let the fruits reduce in the hot syrup and give up their juices, yielding a sweet fruit topping.

These pancakes also keep for a few days in the fridge and reheat in the microwave nicely. Make a big batch and have a ready-to-go breakfast on hectic mornings!

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