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Cardamom-Spiced Banana Pancakes with Honey Yogurt

Cardamom-Spiced Banana Pancakes with Honey Yogurt

Breakfast
Prep Time
15min
Cook Time
15min
Servings
6
Calories
444
Chef's Note

For the fluffiest pancakes, avoid overmixing the batter which can develop too much gluten. The key to these pancakes is freshly ground cardamom, which has a much more vibrant flavor than pre-ground. If you have cardamom pods, crack open about 20 pods, remove the seeds, and grind them in a spice grinder for the best flavor.

Tags
breakfast
Indian-inspired
Middle Eastern
vegetarian
banana
cardamom
yogurt
honey
high-carb
Ingredients

  • 3 cups all-purpose flour

  • 1 cup whole wheat flour

  • 4 teaspoons baking powder

  • 1 teaspoon baking soda

  • 1 teaspoon salt

  • 2 teaspoons ground cardamom

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon ground ginger

  • 4 large ripe bananas, mashed

  • 4 large eggs

  • 3 cups milk

  • 1 cup Greek yogurt

  • 1/4 cup honey

  • 2 teaspoons vanilla extract

  • 1/4 cup vegetable oil

  • 3 cups Greek yogurt (for topping)

  • 6 tablespoons honey (for topping)

  • 1/2 cup chopped walnuts

  • 2 medium sliced bananas (for garnish)

Instructions
  • 1

    In a large bowl, whisk together 3 cups all-purpose flour, 1 cup whole wheat flour, 4 teaspoons baking powder, 1 teaspoon baking soda, 1 teaspoon salt, 2 teaspoons ground cardamom, 1 teaspoon ground cinnamon, and 1/2 teaspoon ground ginger.

  • 2

    In a separate bowl, mash 4 large ripe bananas until smooth.

  • 3

    Add 4 large eggs, 3 cups milk, 1 cup Greek yogurt, 1/4 cup honey, 2 teaspoons vanilla extract, and 1/4 cup vegetable oil to the mashed bananas. Whisk until well combined.

  • 4

    Pour the wet ingredients into the dry ingredients and stir gently until just combined. Some lumps are okay; do not overmix.

  • 5

    Let the batter rest for 5 minutes while you heat a large non-stick skillet or griddle over medium heat.

  • 6

    Lightly oil the cooking surface and pour about 1/3 cup of batter for each pancake.

  • 7

    Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip and cook for another 1-2 minutes until golden brown.

  • 8

    While pancakes are cooking, prepare the honey yogurt topping by mixing 3 cups Greek yogurt with 6 tablespoons honey until smooth.

  • 9

    To serve, stack 2-3 pancakes per person, top with a generous dollop of honey yogurt, sprinkle with chopped walnuts, and garnish with sliced bananas.

Nutrition Information (per serving)
444
Calories
32g
Protein
45g
Carbs
15g
Fat
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