Breakfast for Dinner

One of my favorite things to do for dinner, especially after a long day, is have breakfast. I had a craving tonight for some pancakes, but I've been eating lots of sweets lately so I made these healthy and oh so tasty MckPancakes. I found the recipe here and pretty much stayed true to the original except for a few substitutions to use ingredients we already had. So here's the recipe with my substitutions.

MckPancakes

2 c. Whole Wheat pancake mix (if you have picky kids then use regular mix)
1 1/2 c. water
1/2 c. flaxseed meal
1/2 c. reduced-fat peanut butter, softened in the microwave (it originally called for Almond butter)
1 banana
1 tsp. vegetable oil
1 egg (I used egg beaters instead)
1/3 c. plain, whole yogurt
1/4 c. honey (I used Agave nectar)
Several dashes of cinnamon

In a large mixing bowl, blend pancake mix, flaxseed meal and cinnamon. Set aside.

In blender, combine peanut (or almond) butter, oil, egg, honey (or agave), yogurt and banana. Blend until smooth.

Add blended mixture and water to the dry mix. Stir together well. Make pancakes out of the batter.

(Picture courtesy of MckMama)

To top of the pancakes I thawed out some blackberries and raspberries, mashed them and added some more agave nectar to sweeten the sauce. Yum! These were so so good. They are dense, super hearty pancakes. I think next time I might substitute canned pumpkin for the banana and add pumpkin pie spice instead of the cinnamon.