Breakfast: Banana Yogurt Pancakes

Ingriedents:
2 cups unbleached all-purpose flour, sifted
1 packet sugar substitute
1 tablespoon baking soda
8 ounces fat free plain yogurt
1 large very ripe banana, mashed
1/2 cup skim milk
1/2 tablespoon canola oil
1 teaspoon vanilla extract
4 egg whites, beaten to soft peaks
refrigerated butter-flavored cooking spray

Directions:
Combine the flour, sugar substitute, and baking soda in a large bowl. Stir to combine.

Add the yogurt, banana, milk, oil, and vanilla. Stir until just moistened.

Gently fold in the beaten egg whites to complete the batter.

Lightly coat a nonstick skillet with cooking spray. Working in batches and using a ladle, make 4 inch pancakes. Cook until the bottom is browned and bubbles come to the top of the cakes. Turn and continue to cook until browned. Keep warm while you cook the rest of the pancakes.
Makes 18 pancakes.