Whole Grain Banana Pancakes with Honey-Yogurt Drizzle
15min
30min
4
420
Chef's Note
For extra fluffy pancakes, separate the eggs and whip the whites to soft peaks before folding them into the batter as the final step. This creates air pockets that expand during cooking for an even lighter texture.
Tags
Ingredients
1 cup whole wheat flour
1/2 cup old-fashioned rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
2 medium ripe bananas
2 large eggs
1 cup milk
1 teaspoon vanilla extract
2 tablespoons maple syrup
2 tablespoons unsalted butter, melted
1 cup Greek yogurt
3 tablespoons honey
1 teaspoon lemon zest
1 cup fresh berries (mixed)
1/4 cup chopped walnuts or pecans
as needed cooking spray or additional butter
Instructions
- 1
In a food processor, pulse the rolled oats until they become a coarse flour (about 30 seconds).
- 2
In a large bowl, whisk together the whole wheat flour, processed oats, baking powder, baking soda, cinnamon, nutmeg, and salt.
- 3
In a separate medium bowl, mash the 2 ripe bananas until smooth with minimal lumps.
- 4
Add 2 eggs to the mashed bananas and whisk until well combined.
- 5
Stir in 1 cup of milk, 1 teaspoon of vanilla extract, 2 tablespoons of maple syrup, and 2 tablespoons of melted butter to the banana mixture.
- 6
Pour the wet ingredients into the dry ingredients and stir gently just until combined. Some lumps are okay - do not overmix.
- 7
Let the batter rest for 5 minutes to allow the whole grains to absorb some of the liquid.
- 8
While the batter rests, prepare the honey-yogurt drizzle by whisking together 1 cup of Greek yogurt, 3 tablespoons of honey, and 1 teaspoon of lemon zest in a small bowl. Set aside.
- 9
Heat a large non-stick skillet or griddle over medium heat. Lightly coat with cooking spray or a small amount of butter.
- 10
Using a 1/4 cup measuring cup, pour batter onto the heated surface, leaving space between pancakes.
- 11
Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- 12
Flip the pancakes and cook for another 1-2 minutes until golden brown and cooked through.
- 13
Transfer to a warm plate and repeat with the remaining batter, adjusting heat as needed to prevent burning.
- 14
Serve pancakes stacked (3-4 per person), topped with a generous drizzle of the honey-yogurt mixture.
- 15
Garnish with fresh mixed berries and a sprinkle of chopped nuts.
Nutrition Information (per serving)
420
15g
65g
14g
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