Banana Greek Yogurt Protein Pancakes

Name: Banana Greek Yogurt Protein Pancakes
Total time: 25 min
Yield: 4 servings
Cuisine: American comfort
Ingredients: 2 ripe bananas; 2 cups plain Greek yogurt (1 for batter, 1 for topping); 3 eggs; 1 cup rolled oats; ½ cup all-purpose flour; ½ cup milk; 2 cups mixed berries, thawed; ¼ cup maple syrup; 2 tsp baking powder; 1 tbsp sugar; 1 tsp vanilla; 1 tsp cinnamon; 2 tbsp butter; pinch of salt

BreakfastAmerican comfort25 minServes 4480 kcal23 g protein

Fluffy, tangy pancakes built on blended oats, ripe banana, eggs and Greek yogurt, so they keep you full until lunch. Topped with more yogurt, berries and maple.

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Ingredients

2 ripe bananas
2 cups plain Greek yogurt (1 for batter, 1 for topping)
3 eggs
1 cup rolled oats
½ cup all-purpose flour
½ cup milk
2 cups mixed berries, thawed
¼ cup maple syrup

From your pantry: 2 tsp baking powder, 1 tbsp sugar, 1 tsp vanilla, 1 tsp cinnamon, 2 tbsp butter, pinch of salt.

Instructions

Blend the oats in a blender until floury. Add the bananas, 1 cup yogurt, the eggs, milk, vanilla and sugar and blend until smooth.
Pulse in the flour, baking powder, cinnamon and salt just until combined. Let the batter rest 5 minutes to thicken.
Heat a nonstick skillet or griddle over medium-low and brush with a little butter. Pour ¼-cup portions and cook until bubbles form on top and the edges look dry, 2 to 3 minutes.
Flip and cook until golden and springy in the center, 1 to 2 minutes more. Keep warm in a 200°F oven while you finish the batch.
Serve stacked with a dollop of the remaining yogurt, the berries and a drizzle of maple syrup.

Tip: Cook these a notch lower than regular pancakes. The banana and yogurt brown fast, so medium-low lets the centers cook through before the outsides darken.