Description
A light, fluffy, healthy Greek yogurt pancake stuffed with bananas and strawberries, topped with a thick layer of strawberries and banana. A perfect breakfast that is easy to make, filling, under 200 calories and keeps you full for hours.
Ingredients
- ⅓ cups Non-Fat Greek Yogurt
- ¼ cups Ripe Banana, Mashed
- 2 whole Egg Whites
- ½ teaspoons Vanilla Extract
- ⅓ cups Whole Wheat Pastry Flour
- ½ teaspoons Baking Soda
- ½ teaspoons Sugar
- 1 pinch Salt
- 5 whole Strawberries, Fresh, Diced
- FOR THE SAUCE:
- ¼ cups Banana, Mashed
- 5 whole Strawberries, Frozen Is Best, But Fresh Will Work
- 1 teaspoon Sugar
Preparation
Mix together the Greek Yogurt, mashed banana, egg whites and vanilla extract into a small bowl.
In a separate bowl combine flour, baking soda, sugar, and salt.
Combine and whisk till evenly mixed. Fold in fresh strawberries.
Place 1/4-cup batter on a nonstick skillet over medium heat and cook till bubbles start appearing through the top of the pancake and then flip, about 2 minutes each side. I flattened out my batter with the spatula to cook more evenly.
For the sauce:
To a sauce pan, add mashed banana, frozen strawberries and sugar (if you use fresh strawberries, add 1 tablespoon of water to the sauce pan). Cook on low, stirring frequently until thickened, about 5 – 7 minutes.
Evenly divide sauce over top of pancakes
Makes 2 servings of 4 pancakes each.
Calorie per serving (4 pancakes total): 199, Fat: .09, Cholesterol: 0, Sodium: 382, Carbs: 38, Fiber: 5.4, Sugar: 13, Protein: 11.5
