Banana Yogurt Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 cup of whole wheat flour1/2 tbsp baking soda4 oz fat free plain yogurt1 large very ripe banana1/4 cup skim milk1/2 tbsp olive or canola oil1 tsp. vanilla extract2 egg whites, beaten to soft peaks
(makes approximately 12 pancakes, 1/4 cup of batter for each)
1. Combine the flour and baking soda in a large mixing bowl.
2. Put yogurt, banana, milk, oil, and vanilla in a blender or food processor (or stir and mash by hand).
3. Add this banana blend to the dry mixture, and stir until just moistened.
4. Gently fold in the beaten egg whites to complete the batter.
5. Lightly coat a nonstick skillet with spray or oil. Working in 1/4 cup batches, make 4" pancakes. Cook until the bottom is brown and a few bubbles make their way to the top of the cakes. Turn and continue to cook until browned on both sides.
Number of Servings: 12
Recipe submitted by SparkPeople user EMILYRENAE1.
1. Combine the flour and baking soda in a large mixing bowl.
2. Put yogurt, banana, milk, oil, and vanilla in a blender or food processor (or stir and mash by hand).
3. Add this banana blend to the dry mixture, and stir until just moistened.
4. Gently fold in the beaten egg whites to complete the batter.
5. Lightly coat a nonstick skillet with spray or oil. Working in 1/4 cup batches, make 4" pancakes. Cook until the bottom is brown and a few bubbles make their way to the top of the cakes. Turn and continue to cook until browned on both sides.
Number of Servings: 12
Recipe submitted by SparkPeople user EMILYRENAE1.
Nutritional Info Amount Per Serving
- Calories: 60.2
- Total Fat: 0.8 g
- Cholesterol: 0.3 mg
- Sodium: 176.4 mg
- Total Carbs: 11.1 g
- Dietary Fiber: 1.5 g
- Protein: 2.8 g
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