Banana Pancakes With Yogurt & Whole Grains
These whole grain banana pancakes have yogurts and oatmeal inside. They are a perfect breakfast that taste like a treat but have lots of good for you stuff mixed in.
Servings: 8 Servings
Ingredients
- 1 cup whole wheat flour
- 1 cup rolled oats
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1 ripe banana
- 1 large egg
- 1 cup milk
- 1 cup plain yogurt
- 1 teaspoon vanilla extract
- oil for cooking
Instructions
- In a small bowl, mix together the 1 cup whole wheat flour, 1 cup rolled oats, ¼ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon.
- In a large bowl, mash 1 ripe banana until smooth.
- Stir in the 1 large egg until well mixed. Then add 1 cup milk, 1 cup plain yogurt, and 1 teaspoon vanilla extract. Stir until combined and smooth.
- Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
- Heat a griddle or skillet over medium heat. Coat with oil (I used coconut oil, but vegetable oil would work fine).
- Once hot, spoon batter onto pan ¼-⅓ of a cup at a time. The batter is relatively thick, but if you work quickly you can spread it into circles.
- Cook for about a minute on the first side. They are ready to flip when they begin to bubble. Flip and cook on the other side for another 2 minutes or until cooked through.
Notes
If you want to keep your pancakes warm as you finish the batch, you can place them in a 200℉ oven until ready to serve.
Nutrition
Serving: 1Serving | Calories: 150kcal | Carbohydrates: 24g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 297mg | Potassium: 247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg
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