Greek Yogurt Banana Pancakes
Serving Size / Yield
- 1 egg
- 1/2 Tbs. olive oil
- 1 ripe banana, mashed
- 1 C. (8 oz. container) Voskos nonfat Greek yogurt
- 1 Tbs. honey
- 1 C. all purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. cinnamon
- dash salt
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.