Chocolate Banana Greek Yogurt Pancakes
These fluffy chocolate banana Greek yogurt pancakes are full of flavor and protein-packed!
Servings 8
Calories 221kcal
Ingredients
- 2 cups whole wheat pastry flour
- ½ cup cocoa powder
- ½ cup sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 2 large mashed ripe bananas
- 1 ½ cups whole milk
- 1 cup Stonyfield Organic Whole Milk Plain Greek Yogurt
- 2 large eggs
- 2 teaspoons vanilla
- slices banana and maple syrup optional garnish
Instructions
- In a medium bowl, whisk together dry ingredients: flour through nutmeg; set aside.
- In a large bowl whisk together wet ingredients: bananas through vanilla. Gradually stir the dry ingredients into the wet until just combined being careful not to over mix.
- Preheat non-stick griddle to medium-high heat and spray with cooking spray.
- Using a ladle, pour batter on to griddle and cook until bubbles begin to form. Flip and cook for an additional minute.
- Serve pancakes with banana slices and maple syrup if you wish.
Notes
Leftover pancakes are ideal for the freezer for busy weekday morning breakfasts! Read my guide on Freezer Pancakes in 5 Easy Steps to learn how.
Nutrition
Calories: 221kcal | Carbohydrates: 41.1g | Protein: 7.4g | Fat: 4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 2.2g | Cholesterol: 60mg | Sodium: 641mg | Fiber: 5.8g | Sugar: 12.2g