Greek Yogurt Pancakes with Almond Butter Glaze
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- 1 teaspoon baking soda
- 1 egg
- 1/4 cup milk
- 2 teaspoon milk
- 1 container yoplait greek 100 banana caramel yogurt
- 1/2 cup flour ((i used white whole wheat))
- 1/2 medium banana (mashed)
- 1-2 tablespoons almond butter (or nut butter of choice)
- 1 tablespoon greek yogurt ((taken from container used for the
- 1 tablespoon almond butter (or nut butter of choice)
- Carbohydrate 5.02285624964317 g
- Cholesterol 123.762500000761 mg
- Fat 48.9559437482957 g
- Fiber 0.528031237673769 g
- Protein 1.79571249974702 g
- Saturated Fat 29.7130631249569 g
- Serving Size 1 1 pancake (93g)
- Sodium 334.45718750268 mg
- Sugar 4.4948250119694 g
- Trans Fat 3.41141062493889 g
- Calories 455 calories
[ { "@type": "HowToStep", "text": "In a small bowl, spoon out 1 TB of the yogurt. Add in 1 TB almond butter and 2 tsp milk and whisk to combine. Set aside." }, { "@type": "HowToStep", "text": "In a separate medium-sized bowl, whisk the remaining yogurt with the egg. Stir in the flour and baking soda until well combined. Finally stir in the mashed banana. 1-2 TB almond butter, and 1/4 cup milk." }, { "@type": "HowToStep", "text": "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." }, { "@type": "HowToStep", "text": "Once tops start to bubble, flip and cook until both sides are cooked through. Top with almond butter yogurt glaze or maple syrup and enjoy!" } ]
