Did anyone else see the Living Social daily deal yesterday…for McDonalds? Half off Big Macs and large fries. I opened the email, gave it a quick eye roll, deleted it, and moved on. This was around 6am.
Fast forward to 1:30pm when I’m sitting in Panera enjoying a bowl of chicken noodle soup, grabbing a bite to eat afer teaching and killing time before my oil change. Sitting alone, I naturally hop on my cell and peruse Facebook. Of course.
On Facebook I see that Mr. Prevention had shared the Living Social daily deal on Facebook and made a comment, eluding to the fact that be purchased one of the deals (which was for 5 Big Macs and 5 large fries…for $13). What’s a wife and dietitian to do?
After a brief moment of, “SERIOUSLY!?” I did pause to be thankful for Mr. P’s willingness to try a lot of foods (he really liked a vegan quinoa soup I’ll share on Monday…I was so pleasantly surprised!). I think throwing a middle-America bred man into Europe and leaving him there for 2 years may have helped expand his palate. Thank you, Italy.
These pancakes, however, he wouldn’t touch with a 10-foot pole. The man -hates- coconut (supposedly…except in Indian and Thai food — if he doesn’t know it’s in the dish…don’t get me started…). I must say, though, these pancakes should likely be renamed to “Coconut Banana Lime Pancakes” because the flavor of banana is very front and center, while the lime and coconut put their tropical spin on these not-so-ordinary flapjacks.
If you’re resisting the changes in weather, consider keeping things light and tropical in the way of these pancakes for a weekend breakfast. Or, just because coconut, banana, and lime make for a really great combo, mmhmmm. After the success of Whole Wheat Sour Cream Blueberry Pancakes, I was happy to see sour cream and Greek yogurt in this ingredient list, along with fiber-packed whole wheat pastry flour and oats.
1 1/2 cups whole wheat pastry flour
1/2 cup old-fashioned oats
3 Tbsp sugar
1/2 tsp salt
2 tsp baking powder
1/4 cup reduced fat sour cream
1/2 cup non-fat plain Greek yogurt
3/4 cup water
2 large eggs, lightly beaten
1 tsp pure vanilla extract
2 medium over-ripe bananas, mashed well
1/2 cup unsweetened coconut, grated
juice of 2 limes
1 lime, zested
In a large bowl, combine flour, oats, sugar, salt, baking powder and coconut. Stir to combine.
In a separate bowl, gently whisk together the eggs, sour cream, yogurt, water, vanilla extract, mashed bananas, lime juice and lime zest.
Slowly add the liquid mixture to the dry ingredients, whisking together as you go.
Heat a large non-stick frying pan over medium-high heat. Spray with non-stick spray. Add 4 scoops of the pancake mixture to the pan (about 1/4 cup each). Cook until browned on the bottom and bubbles begin to appear in the middle of the pancake. Flip the pancakes and cook for additional 1 to 2 minutes. Repeat with remaining batter.
Serve immediately with desired toppings. Yield: 12 pancakes; 4 servings (3 pancakes each).
Nutrition Information (per serving): 403 calories; 8.8 g. fat; 115 mg. cholesterol; 592 mg. sodium; 67 g. carbohydrate; 8 g. fiber; 8.8 g. protein
Result: Fiber-rich, coconut, lime, and banana pancakes. These are packed with natural sweetness and came out fluffy as any other. Simple to make and great for a healthy breakfast. Plus, they’re perfect for kids! Enjoy!
What else to say other than TGIF?