Ingredients
- 167 g whole wheat flour (or white whole-wheat) (measured correctly)
- ¼ teaspoon salt
- 2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1 large egg (or 2 egg whites)
- 240 ml milk
- ½ cup mashed ripe banana (about 1 large banana)
- 2 tbsp packed dark brown sugar (or light brown)
- 63 g Greek yogurt
- 1 teaspoon vanilla extract
- ½ cup add-ins like chocolate chips or fruit optional
Servings:
Instructions
- Toss the flour, salt, baking powder, and cinnamon together in a large bowl.
- Set aside.
- In a separate medium bowl, whisk the egg, milk, and banana together.
- Whisk in the brown sugar and yogurt until no lumps remain.
- Whisk in the vanilla until combined.
- Make a well in the dry ingredients and pour the wet ingredients in.
- Stir gently until just combined. Do not overmix the batter or your pancakes will be tough and very dense.
- Add any mix-ins you prefer, but again - do not overmix the batter.
- Heat a griddle or skillet over medium heat.
- Coat generously with cooking spray, oil, or butter. Once very hot, drop about 1/4 cup of batter on the griddle.
- Cook until the edges look dry and bubbles begin to form on the center or sides, about 1 minute
- Flip and cook on the other side until cooked through, about 2 more minutes. Coat griddle/skillet again with nonstick spray for each pancake or batch of pancakes.
- Keep pancakes warm in a preheated 200F degree oven until all pancakes are cooked.
- Serve immediately. Pancakes taste best right after they are made. Pancakes freeze well, up to 2 months.
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