Hello my friends! I hope you’re all off to a wonderfully relaxing weekend. It’s actually SUNNY here today, so I’m going to keep this one very short – those bright beams are calling to me. I need my sunshine fix!!! I’m thinking lunch at my favorite French bistro will do the trick (they have huge windows that just let the light flow right on in). Add great light with a good book and a glass of afternoon champagne and I’m in weekend heaven. What are you doing today? Now, about these pancakes! They’re healthy, made with Greek yogurt and honey (my two best friends lately), and taste like BANANA BREAD. That last part in caps because pancakes that taste like banana bread are worth getting animated about 😉
Light, fluffy, and incredibly moist —> these pancakes have it all! There’s a whole cup of mashed banana in the mix, and a few warming spices, which really add that comforting banana bread taste we all know and love. Feel free to really play around with the spices here, adjusting the amounts to suit your own taste buds.
As a bonus, these pancakes are also really easy to whip up, so while they’re a great weekend treat, they’ll also be awesome for weekdays… you know, when you find yourself craving something a little more adventurous than a bowl of cereal.
Healthy Greek Yogurt and Honey Banana Bread Pancakes
- 3/4 cup + 2 tablespoons whole wheat flour (you may substitute AP flour if desired)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/4 teaspoon ground nutmeg
- 2 large eggs, separated
- 1 cup full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 1 tablespoon honey (optional, but if you don't add it sub in an extra tablespoon of brown sugar)
- 2 tablespoons light brown sugar
- 1 cup smashed banana (the riper the better!)
- Butter, for the pan (I typically use 2-3 tablespoons for one batch of pancakes)
- In a large bowl whisk together the flour, baking powder, salt, cinnamon, and nutmeg.
- In a separate bowl whisk together the egg yolks, Greek yogurt, vanilla, honey, and sugar.
- Add flour mixture to the wet mixture, and stir just to combined; do not over mix! The batter will be thick, so don't worry if there are a lot of clumps left.
- Add egg whites to a large bowl or the body of a stand mixer fitted with the whisk attachment. Beat the egg whites on high speed until soft peaks begin to form.
- With a rubber spatula fold egg whites into flour/yogurt mixture, stirring until fully incorporated. Stir in bananas, mix until just everything is incorporated. Always be sure to watch your mixing, as over-mixed batter = rubbery, tough results.
- Melt 1 tablespoon of butter in a large skillet over medium heat.
- Ladle 1/3 cup scoops of the batter into the skillet, only cooking a few at a time so they don't blend together.
- Cook pancakes until the edges begin to brown and the top of the batter bubbles, then flip and cook for another 2-3 minutes. Repeat for all pancake batter.
- Top pancakes with honey, syrup, berries, bananas, or anything else your little heart desires! Serve at once.