These light and fluffy whole wheat banana pancakes take breakfast to a whole new level! You'd never guess that they are healthy! 100% whole wheat, no butter, low sugar and a little added protein.
Author: Natalie
Yield: 8 pancakes
Ingredients
1 c. + 2 tbsp. milk (skim, 1% etc.)
1 tbsp. lemon juice
⅓ c. Greek yogurt (plain, vanilla or fruit)
1 egg, separated
½ c. ripe mashed banana
2 tbsp. brown sugar
¾ tsp. vanilla extract
1ΒΌ c. whole wheat flour
1 tsp. baking powder
1 tsp. baking soda
¼ tsp. salt
¾ tsp. cinnamon
¼ tsp. nutmeg
Directions
In a 2 c. glass measuring cup, add the milk and lemon juice. Let stand for 5 minutes or until it becomes curdled. Add the greek yogurt, egg yolk, mashed banana, brown sugar and vanilla extract, whisk until combined.
Beat the egg white until stiff peaks form; set aide.
In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
Make a small "nest" or well in the center of the dry ingredients and pour the wet ingredients in. Using a large whisk or spatula, stir together until a few dry spots remain. Fold in the egg white.
Place a large skillet over medium-high heat and melt a small amount of butter in the pan. Pour ⅓ c. of batter into the pan (I can do 2 at a time in my large skillet) and allow the pancake(s) to cook for 2 minutes, then flip and continue cooking for an additional 2 minutes. Repeat with the remaining batter, buttering the pan between each batch.
Notes
-Any kind of fruit can be added to these pancakes, or you can add flavor to these by using a Greek yogurt with fruit in it.