Buy all ingredients right below the recipe
Ingredients
- 2 ripe bananas
- 170 g Greek yogurt
- 100 g plain wheat flour
- 50 ml vegetable oil
- 1 egg (size M)
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- Natural yogurt for serving
- Maple syrup for drizzling
- Powdered sugar for dusting
Method
- 1Peel the bananas and cut them into slices about 3 mm thick.
- 2In a bowl, whisk the Greek yogurt smooth with the egg, vanilla extract, and 2 tablespoons of cold water. In a second bowl, mix the flour with the baking powder and cinnamon. Fold the dry ingredients into the yogurt mixture and stir to form a smooth batter.
- 3Heat some vegetable oil in a pan over medium heat. Place a large spoon of batter into the pan for each pancake and shape them into small pancakes (approx. 6–8 cm diameter). While baking, place 3 banana slices on each pancake. Once the bottom is golden brown, carefully flip the pancakes and finish baking them on the other side.
- 4Arrange the finished pancakes on plates. Serve with a dollop of natural yogurt and maple syrup, and lightly dust with powdered sugar if desired.
