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Healthy Whole Wheat Banana Yogurt Pancakes

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Ingredients

Adjust Servings:
2 2 cups robin hood nutri flour blend or 2 cups all-purpose flour
1 tablespoon baking soda
cinnamon, to taste
pumpkin pie spice, to taste
1 ripe and large banana, mashed
1 cup nonfat plain yogurt
1/2 cup skim milk
2 tablespoons brown sugar
1/2 tablespoon canola oil
2 eggs, lightly beaten
1 teaspoon vanilla extract
splash banana flavoring (banana extract)
1 small banana, chopped

Nutritional information

253.4
Calories
36 g
Calories From Fat
4 g
Total Fat
0.9 g
Saturated Fat
63.2 mg
Cholesterol
695.9 mg
Sodium
46.1 g
Carbs
5.2 g
Dietary Fiber
12.4 g
Sugars
10.9 g
Protein
163g
Serving Size

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Healthy Whole Wheat Banana Yogurt Pancakes

Features:
    Cuisine:

    I really enjoyed these pancakes...lovely flavour with no need to add syrup or any naughty toppings.

    • 55 min
    • Serves 6
    • Easy

    Ingredients

    Directions

    Share

    Healthy Whole Wheat Banana Yogurt Pancakes, Mmm, nothing gets you out of bed like banana pancakes and these are healthy to boot! If your in a chocolate fix, then add a handful of chocolate chips These are super fluffy and delicious!, I really enjoyed these pancakes lovely flavour with no need to add syrup or any naughty toppings


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    Steps

    1
    Done

    Sift the Flour, Baking Soda, Cinnamon, and Pumpkin Pie Spice in a Large Bowl.

    2
    Done

    Whisk the Mashed Banana, Yogurt, Milk, Sugar, Oil, Eggs, Vanilla, and Banana Extract in a Medium Bowl.

    3
    Done

    Add the Wet Ingrediants to the Dry, Mix Together, Then Fold in the Chopped Banana.

    4
    Done

    Pour on a Greased Griddle Preheated to 375. Batter Will Be a Little Thick, You May Have to Spread the Batter a Little as You Pour It.

    5
    Done

    Flip Pancakes When Cooked on the First Side, Cook the Second.

    6
    Done

    Enjoy With Syrup.

    Avatar Of Quinten Conley

    Quinten Conley

    Vegan chef dedicated to creating flavorful and satisfying plant-based dishes.

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