Whole Wheat Banana Crunch Pancakes
Amanda Keefer
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Breakfast & Brunch
Servings 8
Calories 166 kcal
- 1 1/2 cups whole wheat flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3/4 cup plain yogurt
- 3/4 cup 1% milk
- 2 large eggs
- 2 tablespoons unsalted butter melted
- 1/2 banana thinly sliced
- 1/4 cup granola
Whisk flour, baking powder, baking soda and cinnamon in large bowl. Set aside.
Whisk yogurt and milk until smooth in separate bowl. Add eggs and butter, and whisk until combined. Gently stir in banana and granola.
Add wet ingredients to dry ingredients and gently stir until just combined. Do not overmix.
Heat skillet over medium-high heat and spray with cooking spray. In batches, ladle batter onto skillet in small rounds (about 3-4 Tbsp. each). Cook 2-3 minutes, or until bubbles form on top of pancake. Flip and cook 2-3 minutes, or until golden brown
Calories: 166kcalCarbohydrates: 23gProtein: 6gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.1gCholesterol: 53mgSodium: 158mgPotassium: 210mgFiber: 3gSugar: 4gVitamin A: 220IUVitamin C: 1mgCalcium: 105mgIron: 1mg
Keyword granola, healthy breakfast, pancakes, whole grains