Banana Pancakes

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 9 pancakes

Ingredients:

• 2 medium ripe/overripe bananas

• 5 tablespoons natural yogurt

• 2 large eggs

• 1 tablespoon any oil

• ½ cup whole wheat or almond flour

• 1 teaspoon baking powder

Instructions:

1. Prepare Dry Ingredients: In a large bowl, whisk together the whole wheat flour and baking powder. Set aside.

2. Mash Bananas: In a shallow bowl, mash the bananas with a fork until slightly chunky. Make the batter immediately to prevent browning.

3. Combine Wet Ingredients: In a medium/large bowl, whisk together the mashed bananas, natural yogurt, eggs, and oil until well combined.

4. Make Batter: Gradually add the dry ingredients to the wet mixture, whisking just until combined. Avoid overmixing to keep the pancakes fluffy.

5. Cook Pancakes: Heat a non-stick pancake pan over low heat and lightly mist with cooking spray. Spoon the batter onto the pan to make 3-4 pancakes per batch. Cook for about 3 minutes on one side, then flip and cook for an additional 2 minutes.

• Tip: The pancakes will expand as they cook, so leave space between them.

6. Serve: Remove the pancakes from the pan and keep them covered with a large lid, bowl, or foil to stay warm while cooking the remaining batches. Reheat briefly in the microwave if needed before serving.

• Tip: For the best flavor, use very ripe bananas.

Notes:

• Batter: Gradually add the dry ingredients, stirring just until combined to avoid overmixing and ensure fluffy pancakes.

• Cooking: Cook over low heat to prevent burning and ensure even cooking. Avoid overcrowding the pan.

• Serving: These pancakes are best served hot. Refrigerate leftovers for up to 2 days and reheat in the microwave.

• Make Ahead: The batter can be made ahead of time and refrigerated overnight.

Nutrition Facts (Per Pancake)

Serving Size: 1 pancake
Servings Per Recipe: 9 pancakes

• Calories: 81 kcal

• Total Fat: 3 g

• Saturated Fat: 0.8 g

• Trans Fat: 0 g

• Cholesterol: 41 mg

• Sodium: 45 mg

• Total Carbohydrates: 10.8 g

• Dietary Fiber: 1.3 g

• Sugars: 3.5 g

• Protein: 2.7 g