Whole-Grain Banana Walnut Pancakes with Maple Greek Yogurt
PORTION
10
SERVINGS
PREP TIME
10
Min
COOK TIME
10
Min
DIRECTIONS:
INGREDIENTS:
  • Whisk whole-wheat flour, all purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.

  • Preheat griddle over medium-high heat. Brush with 1 teaspoon oil. Preheat oven to 300 degrees F.

  • Ladle 1/3 generous cup batter at a time out onto griddle, spreading batter to 4-5 inch rounds and spacing evenly. Let pancake cook until dry around the edges, and bubbles on top start to burst, 2 to 3 minutes. Carefully flip over, and continue cooking until cooked through (the center will no longer feel liquid when gently pressed down.) Keep the pancakes warm in oven on a baking sheet or wire rack.

  • Repeat oiling the griddle with the remaining teaspoon oil and the remaining half of the batter, adjusting heat to low as necessary to prevent too much browning.

  • Slice the remaining 2 bananas. Serve pancakes topped with the sliced bananas, walnuts and maple syrup on top.

Created By:
Katie Webster
INGREDIENTS:
  • 1 cup Green Mountain Creamery Maple Greek Yogurt
  • 3/4 cup whole wheat flour, preferably white whole wheat
  • 1/2 cup all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 3 ripe bananas
  • 1 large egg
  • 1/4 cup avocado oil or organic canola oil plus 2 teaspoons, divided, for griddle
  • 1/2 cup chopped toasted walnuts
  • maple syrup for serving