Ingredients for Banana Yogurt Pancakes With Peanut Butter Maple Syrup
- 2 large eggs
- 1 1/2 cups all-purpose flour
- 1 cup vanilla yogurt
- 1/4 cup sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ripe bananas, mashed
- 1 teaspoon vanilla extract
- 1/2 cup peanut butter
- 1/4 cup maple syrup
- 1 cup milk
- 2 tablespoons butter, melted
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How to Make Banana Yogurt Pancakes With Peanut Butter Maple Syrup
- In a large bowl, whisk together eggs until light and frothy.
- Add mashed bananas and Greek yogurt; mix well.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Stir in milk until batter is smooth.
- Melt butter in a lightly oiled non-stick skillet or griddle over medium heat. Test the heat by sprinkling a few drops of water onto the surface; they should sizzle immediately.
- Pour ¼ cup of batter onto the hot skillet for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to appear on the surface and the edges look set.
- While pancakes are cooking, prepare the syrup: combine peanut butter and maple syrup in a microwave-safe bowl. Microwave for 1-1.5 minutes, or until melted and smooth, stirring halfway through.
- Stack pancakes on a plate, pour peanut butter maple syrup generously over the top, and enjoy!
Nutrition Information (Approximate per serving)
Sodium
49 g
Sugar
484g
Fat
52g
Carbs
64g
