Ingredients

The following ingredients have 2 Servings
  • 1 (5.3 oz) container Yoplait Greek 100 Banana Caramel Yogurt
  • 1 egg
  • 1/2 cup flour ((I used white whole wheat))
  • 1 teaspoon baking soda
  • 1/2 medium banana, (mashed)
  • 1-2 Tablespoons almond butter, (or nut butter of choice)
  • 1/4 cup milk
  • 1 Tablespoon Greek Yogurt ((taken from container used for the pancakes))
  • 1 Tablespoon almond butter, (or nut butter of choice)
  • 2 teaspoon milk

Instruction

  • In a small bowl, spoon out 1 TB of the yogurt. Add in 1 TB almond butter and 2 tsp milk and whisk to combine. Set aside.
  • In a separate medium-sized bowl, whisk the remaining yogurt with the egg. Stir in the flour and baking soda until well combined. Finally stir in the mashed banana. 1-2 TB almond butter, and 1/4 cup milk.
  • Heat a large skillet on the stove to medium heat, or turn an electric griddle to 350 degrees. Melt a little butter in the skillet or on the griddle and scoop batter on top into desired sizes.
  • Once tops start to bubble, flip and cook until both sides are cooked through. Top with almond butter yogurt glaze or maple syrup and enjoy!