Banana Pancakes

spoon of plain yogurt Made with oat bran, Crowley Yogurt and ripe bananas, these pancakes are a nice change from the usual breakfast.

INGREDIENTS
1 1/4 cups flour, sifted
1/2 cup oat bran
1 tablespoon granulated sugar
1 tablespoon baking soda
1 cup Crowley Lowfat or Nonfat Plain Yogurt
1 banana, peeled and mashed
2 tablespoons vegetable oil, divided use
1 teaspoon vanilla extract
4 egg whites

Combine flour, oat bran, sugar, and baking soda. Stir until well blended. Set aside.

Combine yogurt, banana, 1 tablespoon vegetable oil and vanilla. Blend well. Combine yogurt and banana mixture with flour mixture and stir until evenly moistened. Beat the egg whites to a medium peak and gently fold into the batter.

Using the remaining tablespoon of oil on the griddle as needed. Ladle about two ounces of batter on a heated griddle and cook until the bubbles burst on the surface of the pancake. Turn the pancakes over and continue to cook until golden brown. Serve pancakes while hot. Top with maple syrup, chopped walnuts, fresh banana slices, or other toppings of your choice.