Greek yogurt, mashed bananas, sugar, cinnamon and vanilla are added to a basic pancake batter, ramping up the flavor factor in these Banana Yogurt Pancakes. I also recommend using whole wheat flour and lower fat milk to make them healthier.
Author:By Lee Clayton Roper
Yield:Around 12 (4 to 5-inch) pancakes 1x
Category:Breakfast and brunch
1 cup white or whole wheat unbleached flour
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 heaping teaspoon cinnamon
1 egg, beaten
1/2 teaspoon vanilla
2 medium to large very ripe bananas, mashed
3/4 cup nonfat Greek yogurt (a 6-ounce container)
1/2 to 3/4 cup milk (can use whole, 2%, skim or almond milk)
Vegetable or coconut oil, for greasing the pan
2 tablespoons butter, divided
Maple syrup and fresh berries, for serving
In medium mixing bowl, sift together the flour, sugar, baking powder, baking soda, cinnamon and salt. Set aside.
In a large mixing bowl, whisk together the egg and vanilla. Whisk in mashed banana, then yogurt. Stir in dry ingredients until mostly combined; do not overmix. Stir in milk, beginning with 1/2 cup and adding more as needed to get the batter to the right consistency – still thick, but pourable.
Let the batter sit while preheating a greased nonstick skillet or griddle to medium-high (325 degrees for a darker-color pan and 350 for a lighter pan). Don’t skip this step! The batter needs to rest a bit before cooking. Add 1 tablespoon butter to pan after it’s preheated.
Pour 1/4 cup of batter per pancake onto hot skillet/griddle. Spread to size of 4-5 inches as needed (no larger). When bubbles begin to burst on first side and the pancakes don’t stick to the pan when you try to lift them with a spatula (after around 3 to 4 minutes), flip pancakes over and continue cooking another 3 to 4 minutes, or until they don’t stick, are golden brown and cooked through. Put in the oven to keep warm. Add remaining 1 tablespoon butter to the pan, and repeat with remaining batter.
Serve immediately with fresh fruit and maple syrup.