Banana Greek Yogurt Pancakes Recipe
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.
Servings: 12 (4 to 5-inch) pancakes
Calories: 95kcal
Ingredients
- 1 cup unbleached flour white or whole wheat
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon cinnamon
- pinch salt
- 1 egg beaten
- 1/2 teaspoon vanilla
- 2 medium very ripe bananas mashed, medium to large
- 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
Instructions
- 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.
- After griddle is preheated, add 1 tablespoon butter and swirl around to coat pan evenly.
- 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.
Notes
High altitude: no adjustments are necessary.
Nutrition
Calories: 95kcal | Carbohydrates: 14g | Protein: 4g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 21mg | Sodium: 110mg | Potassium: 120mg | Fiber: 1g | Sugar: 4g | Vitamin A: 108IU | Vitamin C: 2mg | Calcium: 52mg | Iron: 0.3mg