Ingredients
The following ingredients have 6 Servings
- *Makes about 12 pancakes
- 3 large eggs, separated
- 1/2 cup full-fat Greek yogurt
- 1/2 cup ripe mashed bananas
- 3 tablespoons almond milk (you can use regular whole milk if that's what you have)
- 2 tablespoons dark brown sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- 1/2 cup oat flour
- 1/2 cup whole wheat flour
- 1/2 cup chocolate chunks, if using
- 4 tablespoons butter, for the pan
- Maple syrup, for serving
Instruction
- In a large bowl whisk together the egg yolks, yogurt, bananas, milk, sugar, salt, vanilla, and baking powder.
- Add flours to the wet milk mixture, and stir just to combine; do not over mix! The batter will be thick, so don't worry if there's a lot of clumps left.
- Add egg whites to a large bowl or the body of a stand mixer. Beat using a handheld mixer or the whisk attachment until the whites begin to form soft peaks.
- With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Fold in chocolate if using.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 1-2 minutes. Repeat for all pancake batter.
- Top pancakes with syrup and extra bananas, or anything else your heart desires! Serve at once.
