Strawberries and bananas are baked right into the batter of these pancakes. A yogurt banana sauce fills in for maple syrup to top these fruity flapjacks. This recipe comes to us from Phnewfula of Turtle Pie’s Drool Session.
For the topping:
- 1 banana, peeled
- ½ cup low fat vanilla yogurt
For the pancakes:
- 1 1/4 cup flour1/4 cup sugar2 teaspoons baking powder1 teaspoon baking sodapinch salt3/4 cups nonfat milk1/4 cup1 egg
1 banana, peeled
6 strawberries, trimmed of their tops
- a little oil, for the skillet
- sliced strawberries, for garnish*
- sliced bananas, for garnish*
For the topping:
Puree banana and vanilla yogurt in a blender or food processor. Set aside.
To make the pancakes:
In a large bowl mix together flour, sugar, baking powder, baking soda and salt.
In a separate medium bowl beat the egg with the oil.
Place milk, banana and strawberries in a blender or food processor and puree. There should be about 1 ¼ cups of fruit milk batter after blending. Add more strawberries if there’s less than 1 ¼ cups liquid.
Pour the fruit milk batter into the bowl with the beaten eggs and oil. Mix until combined.
Add the wet ingredients to flour sugar mixture. Stir together to fully incorporate, but do not over mix.
Prepare a skillet with a light layer of oil. Place over medium-high heat. When skillet is preheated drop ¼ cup of pancake batter per pancake on the skillet. Cook for 2-3 minutes per side, or until bubbles start to form on top. Flip and cook on the other side until pancake is fully cooked. Repeat until you are out of batter.
Drizzle pancakes with the banana yogurt topping, sprinkle with sliced strawberries and bananas and enjoy!
Strawberry Banana Pancakes
Servings per Recipe:Amount per Serving
Calories from Fat: 34
Total Fat: 3.9g
Saturated Fat: 1.8g
Dietary Fiber: 3g
The FDA recommends 2000 calories a day as a reasonable average guideline for most adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.