Greek Yogurt Banana Pancakes Recipe

Name: Greek Yogurt Banana Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 egg; 1/2 tablespoon olive oil; 1 ripe banana, mashed; 1 cup voskos nonfat Greek yogurt (a 8oz container); 1 tablespoon honey; 1 cup all-purpose flour; 2 teaspoons baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon cinnamon; 1 dash salt

Servings: persons

1 egg
1/2 tablespoon olive oil
1 ripe banana, mashed
1 cup voskos nonfat Greek yogurt (a 8oz container)
1 tablespoon honey
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cinnamon
1 dash salt

1
Combine eggs, oil, banana, yogurt and honey in a bowl and mix well using a hand whisk.
2
Whisk together flour, baking powder, baking soda, cinnamon, and salt.
3
Add yogurt mixture to dry ingredients and stir just until combined, allowing batter to remain lumpy.
4
Heat 2 12-inch skillets over medium heat for about 4 minutes. Coat with cooking spray. Cook 4-5 pancakes on each skillet, about 4 minutes on the first side (or until golden brown) and then about 2 more minutes on the second side.
5
The result is yummy, fluffy pancakes with a hint of sweetness, banana and cinnamon. If you're in the mood to indulge, serve them with a little maple syrup, but they are excellent just as they are with no toppings at all. And healthier than regular pancakes!

256

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 egg, 1/2 tablespoon olive oil, 1 ripe banana, mashed, 1 cup voskos nonfat Greek yogurt (a 8oz container), and more.

Yes, Greek Yogurt Banana Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Greek Yogurt Banana Pancakes

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