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Whisk whole-wheat flour, all purpose flour, baking powder, cinnamon, baking soda and salt in a medium bowl.
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Mash one banana in a large bowl. Add egg, Green Mountain Creamery Maple Greek Yogurt, water and ¼ cup oil to the mashed banana and stir to combine. Stir the dry mix into the wet mix until completely moistened.
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Preheat griddle over medium-high heat. Brush with 1 teaspoon oil. Preheat oven to 300 degrees F.
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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.
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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.
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Slice the remaining 2 bananas. Serve pancakes topped with the sliced bananas, walnuts and maple syrup on top.
- 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