Banana Yogurt Pancakes
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Banana Yogurt Pancakes calories by ingredient
Introduction
A yummy alternate to regular pancakes, these have a hint of a banana flavor to them and no sugar added. I top these fluffy pancakes with a little bit of peanut butter, but sugar-free syrup would work great as well! This is a good base recipe to experiment with. A yummy alternate to regular pancakes, these have a hint of a banana flavor to them and no sugar added. I top these fluffy pancakes with a little bit of peanut butter, but sugar-free syrup would work great as well! This is a good base recipe to experiment with.Number of Servings: 12
Ingredients
-
1 cup of whole wheat flour
1/2 tbsp baking soda
4 oz fat free plain yogurt
1 large very ripe banana
1/4 cup skim milk
1/2 tbsp olive or canola oil
1 tsp. vanilla extract
2 egg whites, beaten to soft peaks
Directions
(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.