Greek Yogurt Banana Pancakes
Try this Greek Yogurt Banana Pancakes recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 12
vegetarian
white meat free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 2 eggs
- 1 cup white whole wheat flour
- 1 medium banana mashed
- 2 tsp. baking soda
- 12 oz. vanilla greek yogurt
- 1/2 cup milk (i use unsweetened almond milk)
- Carbohydrate 15.2224916666667 g
- Cholesterol 0.816666666666667 mg
- Fat 0.3626 g
- Fiber 0.50400000890096 g
- Protein 2.60405833333333 g
- Saturated Fat 0.140816666666667 g
- Serving Size 1 1 pancake (39g)
- Sodium 21.8108333333333 mg
- Sugar 14.7184916577657 g
- Trans Fat 0.0698541666666667 g
- Calories 76 calories
Combine the greek yogurt and eggs in a medium sized bowl. Whisk to combine.In a separate bowl, mix together the flour and baking soda.Pour the yogurt mixture over the dry ingredients and stir to combine. Add in the milk and mashed banana and mix well.Heat a large skillet on the stove to medium heat, or turn an electric griddle to 350 degrees. Melt a little butter in the skillet or on the griddle and scoop batter on top into desired sizes. (I use a heaping ¼ cup scoop and spread them out a little.)Once tops start to bubble, flip and cook until both sides are cooked through. Serve with maple syrup, jam, almond butter, or fresh fruit.
