·
1 cup whole wheat flour (preferably unbleached)
·
1 tablespoon sugar
·
1 teaspoon baking powder
·
½ teaspoon baking soda
·
¼ heaping teaspoon cinnamon
·
pinch salt
·
1 egg, beaten
·
½ teaspoon vanilla
·
2 medium to large very ripe bananas, mashed
·
¾ cup nonfat Greek yogurt (a 6-ounce container)
·
½ to ¾ cup milk (can use whole, 2%, skim or almond milk)
1. Preheat oven to 200
degrees (or turn on warming oven if you have one!).
2. In medium mixing
bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon and
salt. Set aside.
3. In a large mixing
bowl, whisk together the egg and vanilla. Whisk in mashed banana, then yogurt.
Stir in dry ingredients until mostly combined; do not overmix. Stir in milk,
beginning with ½ cup and adding more as needed to get the batter to the right
consistency – still thick, but pourable.
4. Let the batter sit
while an oiled nonstick skillet or griddle heats to medium-high (375 degrees).
5. Pour 1/4 cup of
batter per pancake onto hot skillet/griddle. When bubbles begin to burst on
first side and the pancakes don’t stick to the pan when you try to lift them
with a spatula (after around 3 to 4 minutes), flip pancakes over and continue
cooking another 3 to 4 minutes, or until they don’t stick, are golden brown and
cooked through. Put in the oven to keep warm. Re-grease the pan if needed, and
repeat with remaining batter. Serve with fresh fruit and maple
syrup.
