National Maple Syrup Day

IMG_3721National Maple Syrup Day deserves some hearty, healthy, protein filled pancakes. These beauties are just the ticket! They are made with Greek yogurt so they pack a protein filled punch!

Maple syrup comes in many different forms. We love cinnamon infused maple syrup, good old fashioned Mrs. Buttersworth’s Original Maple Syrup, and for those who are REALLY brave,  you can try Trader Joe’s Vermont Ghosted Maple Syrup. It has quite the kick of heat. IMG_5626 - Copy

For those who are watching their calorie intake, you can always pour on some Lakanto Maple Flavored Syrup. It is sweetened with Monk Fruit instead of sugar.  All the taste and none of the guilt! IMG_5624 - Copy


Here is the recipe for the Protein Packed Pancakes:




2 Cups White Lily self rising flour

1 tablespoon vanilla sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon kosher salt

1 cup vanilla or lemon Greek yogurt

1 cup milk

1 large egg, beaten

1 tablespoon of oil or melted butter



Sift together the flour, sugar, baking powder, baking soda and salt. Set aside. In a medium bowl combine the yogurt, milk, egg and oil/butter. Mix well. Add the dry ingredients and mix just until combined.  Spray a nonstick skillet or pancake griddle and heat on medium to medium high heat. Pour scant 1/4 cupfuls of batter onto griddle. Let cook until bubbles start to form or the edges of the pancakes have turned matte instead of shiny. Flip and cook a couple more minutes. These should be a nice golden brown. Transfer the pancakes to a warm platter. I like to place an oven proof platter in an oven set on 200 degrees. This keeps the pancakes warm until you are ready to sit down and eat them.

These are delicious served with fresh fruit, MAPLE SYRUP, fruit syrups, whipped cream, yogurt etc….

I hope you enjoy these as much as we do. These are a staple in our family on the weekends!

Much love-


6 Smart Point Breakfast

Banana Chocolate Chip Pancakes

As a 50+ years young girl, the pounds have started to creep up on me. UGH. I signed up for Weight Watchers 15 years ago after my youngest son was born to help drop my baby weight. This was waaaaaay before IPhones, IPads and all the fun little apps that we use everyday. A bunch of The Girls of Greystone (our neighborhood) would go to meetings together. This was our only WW option at the time. Now we are so fortunate to be able to use our phones to participate in Weight Watchers. This recipe is from a cookbook I bought back when I first joined. My munchkins eat these with Maple syrup. I like to top mine with a tablespoon of sugar-free maple syrup (Mrs. Buttersworth is my go to) and fresh fruit. This gives me the much-needed maple flavor I crave with pancakes but does not add any extra points.  I hope you enjoy it as much as I do!

Banana Chocolate Chip Pancakes


1 1/2 cups all-purpose flour

1 packet of Stevia or 1 tablespoon of Splenda sugar substitute (the kind that measures cup for cup like sugar)

2 teaspoons baking powder

1/2 teaspoon kosher salt

1/8 teaspoon ground ginger

2  ripe bananas mashed

1 cup fat-free milk (I am LOVING Fairlife fat free milk)

1/4 cup egg substitute

1 teaspoon of vanilla extract

1/4 cup of mini chocolate chips


Sift together flour, sugar substitute, baking powder, salt and ground ginger in a large bowl. In a separate bowl, combine mashed bananas, milk, egg substitute and vanilla. Add to the dry ingredients and mix just until combined. Stir in mini chocolate chips and set aside for 15 minutes. Heat a nonstick griddle on medium high and spray with nonstick cooking spray. Pour scant 1/4 cups of pancake batter onto griddle and cook until bubbles form on the edges of the pancakes. Flip and continue to cook 1-2 minutes more.

Serves 6 (3 pancakes per serving) 6 Smart Points per serving