1 egg
½ tbsp. olive oil
1 ripe banana, mashed
1 cup Voskos nonfat Greek yogurt
1 tbsp. honey
1 cup all purpose flour
2 tsp. baking powder
½ tsp. baking soda
¼ tsp. cinnamon
dash salt
In a bowl, combine the wet ingredients: egg, oil, yogurt, mashed banana and yogurt.
In a separate, smaller bowl combine the flour, baking powder, baking soda, cinnamon and salt.
Fold in the dry ingredients into the wet until just combined. Lumps are OK!
If the batter is too thick, add a bit of milk.
Heat a non-stick griddle or pan to medium and drop in the batter, about a quarter cup per pancake.
Once you see bubbles on top and a golden brown edge, check that the pancake is coming off the pan smoothly and flip.
If you are having trouble removing the pancakes, add a touch of oil or butter.
Sugar: 9g
:
Calcium: 224mg
Calories: 220kcal
Carbohydrates: 37g
Cholesterol: 44mg
Fat: 4g
Fiber: 2g
Iron: 2mg
Potassium: 238mg
Protein: 11g
Saturated Fat: 1g
Sodium: 468mg
Vitamin A: 78IU
Vitamin C: 3mg
