This delicious and healthy recipe replaces traditional buttermilk in pancakes with greek yogurt for a yummy and smooth breakfast. The yogurt’s velvety texture adds a bit of fluff to your usual pancake.You’ll be craving this banana pancake recipe for breakfast every now and then.

How To Make Greek Yogurt Banana Pancake

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Preparation:
10 mins
Cooking:
5 mins
Total:
15 mins
Serves:
4

Ingredients

  • 1 egg
  • ½ tbsp. olive oil
  • 1 ripe banana mashed
  • 1 cup Voskos nonfat Greek yogurt
  • 1 tbsp. honey
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. cinnamon
  • dash salt

Instructions

  • In a bowl, combine the wet ingredients: egg, oil, yogurt, mashed banana and yogurt.
  • In a separate, smaller bowl combine the flour, baking powder, baking soda, cinnamon and salt.
  • Fold in the dry ingredients into the wet until just combined. Lumps are OK!
  • If the batter is too thick, add a bit of milk.
  • Heat a non-stick griddle or pan to medium and drop in the batter, about a quarter cup per pancake.
  • Once you see bubbles on top and a golden brown edge, check that the pancake is coming off the pan smoothly and flip.
  • If you are having trouble removing the pancakes, add a touch of oil or butter.

Nutrition Facts

Calories: 220kcal | Carbohydrates: 37g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 44mg | Sodium: 468mg | Potassium: 238mg | Fiber: 2g | Sugar: 9g | Vitamin A: 78IU | Vitamin C: 3mg | Calcium: 224mg | Iron: 2mg