Description
A moist, light, fluffy baked pancake stuffed with banana and topped with chopped banana and a peanut butter glaze.
Ingredients
- FOR THE POPOVERS:
- ½ cups Greek Yogurt
- ¼ cups Chopped Ripe Banana
- 2 whole Egg Whites
- ½ teaspoons Vanilla Extract
- ⅓ cups Whole Wheat Pastry Flour
- 2 Tablespoons Unsweetened Cocoa Powder
- ½ teaspoons Baking Soda
- 1 teaspoon Sugar
- ⅛ teaspoons Salt
- FOR THE TOPPING:
- 1 Tablespoon Peanut Butter
- 1 Tablespoon Milk, Non-fat
- 4 Tablespoons Banana, Diced Small
Preparation
Recipe makes 2 servings of 3 popovers each. Preheat oven to 350 F. Spray a 6-count standard-sized muffin pan with cooking spray.
Into the bowl of a blender or food processor, add Greek yogurt, banana, egg whites, vanilla extract, flour, cocoa powder, baking soda, sugar and salt. Process until smooth.
Pour pancake batter in the muffin pan and cook for about 11-15 minutes until popovers are slightly puffed and set.
Meanwhile, in a small bowl add the peanut butter and milk. Mix until smooth.
Top the pancake popovers with diced banana and peanut butter glaze.
Notes:
You can use this recipe to make standard shaped pancakes. Just do not put batter in the blender, mix by hand. If you do this, make sure that you don’t over mix.
Calories per 3 popovers including the topping: 200, Fat: 3.7, Cholesterol: .02, Sodium: 246, Potassium: 275.7, Carbs: 28.3, Fiber: 3.8, Sugar: 6.7, Protein: 14.5
