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Greek Yogurt Banana Pancakes


Greek Yogurt Pancakes-4188

 

 

 

 

 

 

Whether you just ran a marathon (or are preparing for one), or simply want some nutrient-packed fuel to get your day going, this tasty twist on the typical pancake is sure to please. Add an extra half cup of fresh fruit or 100% fruit juice, and you’re good to go. Enjoy!

Yield/Servings: 12 pancakes

Ingredients:

1 cup spelt flour

¼ teaspoon baking soda

1 teaspoon baking powder

¼ teaspoon cinnamon

1 over-ripe banana

1 cup nonfat plain Greek yogurt

2 eggs

¾ cup vanilla almond milk

¼ cup walnuts

½ cup fresh blueberries

½ teaspoon unsalted butter

Directions:

1. In a large bowl, whisk the flour, baking soda, baking powder, and cinnamon together. Set aside.

2. In a small bowl, mash the banana and stir in the Greek yogurt. Set aside.

3. In a medium bowl, whisk the eggs. Add the banana and Greek yogurt mixture to the eggs, and stir until combined. Add the almond milk and stir until incorporated.

4. Pour the liquids into the bowl with the flour, and gently fold until just incorporated, taking care not to over-mix.

5. Stir in the walnuts and blueberries.

6. Heat a nonstick skillet or electric skillet over medium-low heat, and coat the skillet with butter. Note: only coat the skillet with butter for the first batch.

7. Pour ¼ cup of the pancake batter into the skillet and heat until bubbly and golden brown, about 2-1/2 minutes.

8. Flip the pancake with a flat-sided spatula and cook an additional 30 seconds to 1 minute.

Nutritional Analysis:

Calories: 76

Carbohydrates: 12g

Fat: 2g

Protein: 3g

Fiber: 2g

Cholesterol: 0mg

Sodium: 74mg

Notes: You’ll know pancakes are ready to flip when you see little bubbles on the surface. Make extra pancakes on the weekend and freeze the leftovers. They reheat quickly in the microwave and you’ll have a homemade no-fuss breakfast in a flash.

Source: Flat Belly Cookbook for Dummies by Erin Palinski-Wade, RD, Tara Gidus, RD, and Kristina LaRue, RD

Full disclosure: No good or services were exchanged for posting this recipe.

What’s your favorite way to make/eat pancakes?

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About The Author

Elisa Zied is a nationally recognized and award-winning health and nutrition expert, author, speaker, and spokesperson. A trusted source of food, nutrition, and health information, Elisa has garnered millions of media impressions, lending her expertise and real-world perspective to dozens of TV shows, web sites, news organizations and magazines. She’s the author of four nutrition books. An avid walker, she loves motivating others to #moveitorloseit. A book lover, she recently earned a certificate in children’s literature from Stony Brook Southampton and is currently working on several young adult novels. You can find her previous Food, Fitness & Fiction posts here and connect with her on Twitter, Instagram and Facebook.

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