Strawberry Banana Stuffed Pancakes Recipe

Name: Strawberry Banana Stuffed Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/3 cups Non-Fat Greek Yogurt; 1/4 cups Ripe Banana, Mashed; 2 whole Egg Whites; 1/2 teaspoons Vanilla Extract; 1/3 cups Whole Wheat Pastry Flour; 1/2 teaspoons Baking Soda; 1/2 teaspoons Sugar; 1 pinch Salt; 5 whole Strawberries, Fresh, Diced; FOR THE SAUCE:; 1/4 cups Banana, Mashed; 5 whole Strawberries, Frozen Is Best, But Fresh Will Work; 1 teaspoon Sugar

Servings: persons

1/3 cups Non-Fat Greek Yogurt
1/4 cups Ripe Banana, Mashed
2 whole Egg Whites
1/2 teaspoons Vanilla Extract
1/3 cups Whole Wheat Pastry Flour
1/2 teaspoons Baking Soda
1/2 teaspoons Sugar
1 pinch Salt
5 whole Strawberries, Fresh, Diced
FOR THE SAUCE:
1/4 cups Banana, Mashed
5 whole Strawberries, Frozen Is Best, But Fresh Will Work
1 teaspoon Sugar

1
Mix together the Greek Yogurt, mashed banana, egg whites and vanilla extract into a small bowl.
2
In a separate bowl combine flour, baking soda, sugar, and salt.
3
Combine and whisk till evenly mixed. Fold in fresh strawberries.
4
Place 1/4-cup batter on a nonstick skillet over medium heat and cook till bubbles start appearing through the top of the pancake and then flip, about 2 minutes each side. I flattened out my batter with the spatula to cook more evenly.
5
For the sauce:
6
To a sauce pan, add mashed banana, frozen strawberries and sugar (if you use fresh strawberries, add 1 tablespoon of water to the sauce pan). Cook on low, stirring frequently until thickened, about 5 - 7 minutes.
7
Evenly divide sauce over top of pancakes
8
Calorie per serving (4 pancakes total): 199, Fat: .09, Cholesterol: 0, Sodium: 382, Carbs: 38, Fiber: 5.4, Sugar: 13, Protein: 11.5

243

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 1/3 cups Non-Fat Greek Yogurt, 1/4 cups Ripe Banana, Mashed, 2 whole Egg Whites, 1/2 teaspoons Vanilla Extract, and more.

Yes, Strawberry Banana Stuffed 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.

That's it — enjoy your meal!

Strawberry Banana Stuffed Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions