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PB Banana Greek Yogurt Pancakes - The Lemon Bowl
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5 from 1 vote

Peanut Butter Banana Greek Yogurt Pancakes

Naturally gluten free, these whole grain peanut butter banana pancakes are filled with protein-rich Greek yogurt to give you lasting energy.
Course Breakfast
Cuisine American
Keyword peanut butter pancakes with greek yogurt
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 214kcal
Author Liz Della Croce

Ingredients

  • 1 banana
  • 1 egg
  • ½ cup plain Greek yogurt
  • ⅓ cup oats
  • 2 tablespoons PB2 Powder or natural peanut butter
  • 1 tablespoon flax seed meal
  • 1 teaspoon baking powder
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ¼ teaspoon salt

Instructions

  • Place all ingredients in a blender and pulse until smooth, scraping down sides with a rubber spatula if necessary.
  • Heat a non-stick skillet over medium heat and spray with cooking spray. Pour batter on heated skillet, about ¼ cup at a time, and cook until bubbles begin to form.
  • Flip pancakes and brown on second side. Continue until all batter is gone.
  • Serve with banana slices and maple syrup if you wish although they are delicious plain.

Nutrition

Calories: 214kcal | Carbohydrates: 30.4g | Protein: 13.6g | Fat: 5.4g | Saturated Fat: 1g | Polyunsaturated Fat: 4.4g | Trans Fat: 0g | Cholesterol: 108mg | Sodium: 346mg | Fiber: 5.6g | Sugar: 10.4g