Ingredients
The following ingredients have 6 Servings
- 1 (6 oz) container nonfat Banana Yogurt ((I used Yoplait Light Banana Cream Pie))
- 1 large egg
- 1 tablespoon honey
- ½ cup white whole wheat flour (my preference, you can use all-purpose or wheat if you prefer)
- 1 teaspoon baking soda
- 2/3 cup sliced ripe banana (this was around one medium banana for me, sliced into rounds)
Instruction
- In a large mixing bowl, combine the yogurt, egg and honey and stir until well combined. Add the flour and baking soda and stir together until a batter forms. Add the banana rounds and gently mix into the batter.
- Mist a griddle pan with cooking spray and bring it over medium heat. Scoop 1/8 cup (2 tablespoons if you don’t have a 1/8 measuring cup) of batter onto the heated pan and use the back of a spoon to smooth it out into a flat(ish) circle. Repeat in batches (depending on how many pancakes fit on your pan at once) to form 12 small pancakes. Cook on one side for 2-4 minutes until bottom is golden and pancake is “flippable.” If the batter is not firm on the bottom yet it needs more time. Once flipped cook another 1-2 minutes until golden on the other side as well. Repeat until you have 12 small pancakes (pancakes in later batches will cook in less time, so keep a close eye on them).
