Best Healthy Whole Wheat Banana Yogurt Pancakes Recipes

WHOLE WHEAT BANANA PANCAKES

Steps:

• If you're using an electric skillet, preheat it to 350 degrees Fahrenheit now. In a medium bowl, combine the flour, baking powder, cinnamon and salt. Whisk to blend.
• In a smaller bowl, combine the milk, mashed banana, egg, maple syrup, butter and vanilla. Whisk until blended. Pour the liquid mixture into the flour mixture and mix just until combined.
• If you are not using an electric skillet, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You're ready to start cooking pancakes once a drop of water sizzles on contact with the hot surface. If necessary, lightly oil the cooking surface with additional butter or coconut oil, carefully wiping up excess with a paper towel (nonstick surfaces likely won't require any oil).
• Using a 1/3-cup measuring cup, scoop the batter onto the hot skillet, leaving a couple of inches around each pancake for expansion. Cook until small bubbles form on the surface of the pancakes, 2 to 3 minutes (you'll know it's ready to flip when about 1/2-inch of the perimeter is matte instead of glossy).
• Flip the pancakes, then cook until lightly golden on both sides, 1 to 2 minutes more. Repeat the process with the remaining batter, adding more butter or oil and adjusting the heat as necessary.
• Serve immediately or keep warm in a 200 degree Fahrenheit oven. If desired, top individual servings with a spread of peanut or almond butter and/or sliced bananas, and serve with more maple syrup or honey on the side.
• Leftover pancakes can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months. To reheat, stack leftover pancakes and wrap them in a paper towel before gently reheating in the microwave.

HEALTHY WHOLE WHEAT BANANA YOGURT PANCAKES

Steps:

• Sift the flour, baking soda, cinnamon, and pumpkin pie spice in a large bowl.
• Whisk the mashed banana, yogurt, milk, sugar, oil, eggs, vanilla, and banana extract in a medium bowl.
• Add the wet ingrediants to the dry, mix together, then fold in the chopped banana.
• Pour on a greased griddle preheated to 375. Batter will be a little thick, you may have to spread the batter a little as you pour it.
• Flip pancakes when cooked on the first side, cook the second.
• Enjoy with syrup.

TENDER WHOLE WHEAT YOGURT PANCAKES

Steps:

• Combine dry ingredients in a medium bowl - set aside.
• Combine wet ingredients in a small bowl with a whisk.
• Add wet to dry and stir until combined.
• Pour by 1/4 cup onto hot griddle sprayed with canola oil or brushed with butter. 3 pancakes per serving.