Whole Wheat Pancakes with Cranberry Maple Syrup
I haven’t seen Jason since Thanksgiving so I am completely psyched that he’s coming back to LA on Monday for 5 WHOLE WEEKS! WHOO! I could tell that he’s just as excited to come home because he’s already made plenty of requests of things I could possibly make.
Some of his requests include, but are not limited to, the following:
- Corn beef and cabbage
- Toffee cookies
- White chocolate macadamia nut cookies
- Hot dogs
- “Something chili cheese related”
- Fries
Yeah, it’s lots of greasy-type, non-skinny-jeans-yoga-pants kind of food.
Knowing that I most likely will devour all these things, I tried to sneak in these whole wheat Greek yogurt pancakes before Jason gets here. They’re wonderfully moist and light, and the cranberry syrup that I made with leftover cranberry sauce was such an indulgence. Best of all, they’re healthy so I was able to have an extra pancake for breakfast!
You can get the full recipe here over at the NatureBox blog!
