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Whole Wheat Banana Yogurt Pancakes

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Author: Olive
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Ingredients (click ingredient to buy it)

  • 1 1/2 CUPS WHOLE WHEAT PASTRY FLOUR
  • 3 TABLESPOONS SUGAR
  • 2 TEASPOONS BAKING POWDER
  • 1 TEASPOON SALT
  • 1/2 CUP FRUIT FLAVORED YOGURT PREFERABLY BANANA LIKE NESTLE’S
  • 3/4 CUP PLUS 1 TABLESPOON LOW-FAT MILK
  • 2 EXTRA-LARGE EGGS
  • 1 TEASPOON PURE VANILLA EXTRACT
  • UNSALTED OR SALTED BUTTER OR MARGARINE
  • 2-3 RIPE BANANAS DICED, PLUS EXTRA FOR SERVING
  • HONEY

Instructions

  • SET YOUR NON-STICK PANCAKE GRILL OR NON-STICK PAN OVER MEDIUM HEAT.
  • IN A BOWL, SIFT TOGETHER THE FLOUR, SUGAR, BAKING POWDER, AND SALT. SET ASIDE. IN ANOTHER BOWL OR BIG MEASURING CUP, WHISK TOGETHER THE YOGURT, MILK, EGGS AND VANILLA,
  • ADD THE WET INGREDIENTS TO THE DRY ONES, MIXING ONLY UNTIL COMBINED.
  • GREASE PANCAKE GRIDDLE WITH BUTTER ( I DID IT BY LIGHTLY RUBBING A VERY COLD STICK OF BUTTER ON THE GRILL, BE CAREFUL DON’T LET YOUR KNUCKLES TOUCH THE SURFACE OF THE PAN, IT’S HOT! ) OVER MEDIUM-LOW HEAT UNTIL IT BUBBLES. LADLE THE PANCAKE BATTER INTO THE PAN USING A 1/4 MEASURING CUP. DISTRIBUTE A ROUNDED TABLESPOON OF BANANAS ON EACH PANCAKE. COOK FOR 2 TO 3 MINUTES, UNTIL BUBBLES APPEAR ON TOP AND THE UNDERSIDE IS NICELY BROWNED.
  • FLIP THE PANCAKES AND THEN COOK FOR ANOTHER MINUTE, UNTIL BROWNED. WIPE OUT THE PAN WITH A PAPER TOWEL, GREASE THE GRIDDLE WITH BUTTER AGAIN, AND CONTINUE COOKING PANCAKES UNTIL ALL THE BATTER IS USED.
  • SERVE WITH SLICED BANANAS, BUTTER, HONEY AND A HOT CUP OF GREEN TEA OR COFEE AND MILK FOR THE LITTLE ONES.
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