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–+ servings
Banana Split Pancakes

Banana Split Greek Yogurt Pancakes

These tasty, filling pancakes are chock full of Greek yogurt and milk, and they are 100% kid approved. Strawberry-banana Greek yogurt adds protein and a tasty hint of fruity flavor.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 6 pancakes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 2 eggs
  • 1 5.3-ounce container of low fat strawberry-banana Greek yogurt
  • ¼ cup milk
  • 1 tablespoons sugar
  • ½ teaspoon vanilla
  • ¾ cup flour
  • 1 teaspoon baking powder
  • Crushed pineapple, drained, sliced strawberries and banana slices for topping

Method
 

  1. Preheat your griddle to 350-400°F. Alternatively, heat a skillet over medium heat.
  2. In a medium mixing bowl, whisk together the eggs, Greek yogurt, milk, sugar and vanilla extract. Add in the flour and baking powder, then mix into the wet ingredients.
  3. Once the griddle or skillet is heated, spray with nonstick cooking spray. Use ⅓ cup of batter for each pancake. Flip once the batter on top starts to bubble, about 2-3 minutes. Cook on the other side for another 2-3 minutes, then remove from the griddle or skillet.
  4. Stack 2-3 pancakes per serving. Top with about 2 tablespoons of crushed pineapple, a few strawberries and banana slices. Serve immediately. Enjoy!

Notes

  • To freeze pancakes I suggest making a double or even a triple batch of these if you plan on freezing some or all of them. Let the pancakes cool completely. Arrange the pancakes into stacks of 2-3 placing a small piece of parchment paper between each pancake. Slip each pancake into a quart sized freezer bag. Stack the bags in the freezer. You can keep the pancakes in the freezer for up to one month.
  • To reheat, simply remove from the freezer bag and stack the pancakes on a microwave-safe plate removing the pieces of parchment paper between each pancake. Heat in the microwave on high for 30-45 seconds or until heated thoroughly.