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.
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
Instructions
- Preheat your griddle to 350-400°F. Alternatively, heat a skillet over medium heat.
- 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.
- 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.
- 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.
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