Strawberry Banana Stuffed Pancakes

• 1/3 cups Non-Fat Greek Yogurt
• 1/4 cups Ripe Banana, Mashed
• 2 whole Egg Whites
• 1/2 teaspoons Vanilla Extract
• 1/3 cups Whole Wheat Pastry Flour
• 1/2 teaspoons Baking Soda
• 1/2 teaspoons Sugar
• 1 pinch Salt
• 5 whole Strawberries, Fresh, Diced
• FOR THE SAUCE:
• 1/4 cups Banana, Mashed
• 5 whole Strawberries, Frozen Is Best, But Fresh Will Work
• 1 teaspoon Sugar

1. Mix together the Greek Yogurt, mashed banana, egg whites and vanilla extract into a small bowl.
2. In a separate bowl combine flour, baking soda, sugar, and salt.
3. Combine and whisk till evenly mixed. Fold in fresh strawberries.
4. Place 1/4-cup batter on a nonstick skillet over medium heat and cook till bubbles start appearing through the top of the pancake and then flip, about 2 minutes each side. I flattened out my batter with the spatula to cook more evenly.
5. For the sauce:
6. To a sauce pan, add mashed banana, frozen strawberries and sugar (if you use fresh strawberries, add 1 tablespoon of water to the sauce pan). Cook on low, stirring frequently until thickened, about 5 - 7 minutes.
7. Evenly divide sauce over top of pancakes
8. Makes 2 servings of 4 pancakes each.
9. Calorie per serving (4 pancakes total): 199, Fat: .09, Cholesterol: 0, Sodium: 382, Carbs: 38, Fiber: 5.4, Sugar: 13, Protein: 11.5

nonfat, ubc, egg whites, vanilla, whole wheat pastry flour, baking soda, sugar, salt, whole strawberries, ubc, whole strawberries, sugar

Taken from tastykitchen.com/recipes/breakfastbrunch/pancakeswaffles/strawberry-banana-stuffed-pancakes/ (may not work)