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Cold Weather Breakfast Recipes
Banana, Raisin, and Oatmeal Pancakes
Makes about 12
1 cup old-fashioned oats
1 cup all purpose flour
1/4 cup (packed) golden brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
3/4 cup plain yogurt
3/4 cup whole milk
2 large eggs
1/2 teaspoon vanilla extract
2 ripe bananas, mashed
1 cup raisins
1/4 cup (1/2 stick) unsalted butter, melted
Additional ¼ cup melted butter
Whisk first 6 ingredients in medium bowl. Whisk yogurt, milk, eggs, and vanilla in another medium bowl to blend. Whisk dry ingredients into yogurt mixture just until blended. Fold in mashed bananas, raisins, and 1/4 cup melted butter.
Brush nonstick griddle or skillet with melted butter; heat over medium heat. Working in batches, pour batter by 1/3 cupfuls onto griddle. Cook pancakes until bubbles form on top and bottoms are golden brown, about 2 minutes. Turn pancakes over and cook until bottoms are golden brown, about 2 minutes.
Vanilla Yogurt French Toast
3 servings
6 slices bread (day old French or challah preferred)
1/2 cup vanilla lowfat yogurt
1/4 cup lowfat milk
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
salt to taste
6 additional Tablespoons vanilla or berry-flavored yogurt for topping
Seasonal berrie for topping (optional)
In a medium bowl, beat together eggs, yogurt, milk, salt, spices and vanilla extract.
Heat a lightly oiled skillet on medium heat. Submerge each slice into the egg mixture, soaking both sides.
Place in pan, and cook on both sides until golden-brown. You can place completed French Toast slices on a serving plate in an oven set to 100 degrees -- to keep finished slices warm as you cook the others.
Serve each slice topped with a dollop of yogurt and sprinkled with berries.
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