Banana Yogurt Pancakes (12g Protein)
These banana yogurt pancakes are fluffy, lightly sweet, and packed with protein to fuel your morning.
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Ingredients
- 1 cup flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup Greek yogurt, any flavor
- 1 medium ripe banana, ½ cup mashed
- ¼ cup milk, or water
- 2 eggs
- ½ teaspoon vanilla
- 2 tablespoons butter, melted
Instructions
Make the pancake batter:
- In a large bowl, combine the flour, baking powder, baking soda, and salt.
- In a separate bowl mash the banana until it resembles a pureé. Then add the yogurt and milk or water, eggs, vanilla, and melted butter. Whisk the liquid ingredients well. You can also blend these ingredients until smooth in a blender. Pour the wet mixture into the flour bowl, and mix, working from the outside of the bowl in, until there's no visible flour left.
Cook the pancakes:
- Heat a large non-stick pan or griddle over medium heat, and once hot, grease it. Immediately, pour ¼ cup of batter per pancake, using the back of the scoop if necessary, to gently spread it on the pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined and bubbles form. Flip the pancakes over and cook for another minute to two on the other side. Make sure not to press them down with the spatula and only flip once. Repeat with the rest of the pancake batter.
- Serve topped with butter, maple syrup, or your favorite pancake toppings.
Notes
- Full-fat or non-fat Greek yogurt works for this recipe, plain or flavored.
Nutrition
Serving: 3 pancake | Calories: 250kcal | Carbohydrates: 31g | Protein: 12g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 100mg | Sodium: 430mg | Potassium: 230mg | Fiber: 1g | Sugar: 5g | Vitamin A: 340IU | Vitamin C: 2mg | Calcium: 184mg | Iron: 2mg
