Peanut Butter Banana Greek Yogurt Pancakes
Recipe GLPR5e9308c7fbf3a4
Fluffy, protein-packed pancakes made with creamy Greek yogurt, ripe banana, and nutty peanut butter powder. Naturally sweetened and lightly spiced with cinnamon and nutmeg, these gluten-free pancakes are quick to prepare and perfect for a wholesome breakfast or brunch.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 ripe banana
½ cup plain Greek yogurt
1 large egg
2 tablespoons PB2 powder or natural peanut butter
1 tablespoon ground flax seed
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
Cooking spray for the skillet
Directions
Add the banana, Greek yogurt, egg, peanut butter powder, flax seed, baking powder, cinnamon, nutmeg, salt, and vanilla extract to a blender. Blend on medium speed until the mixture is completely smooth, about 1-2 minutes. Stop and scrape down the sides of the blender with a rubber spatula if needed to ensure all ingredients are fully incorporated.
Heat a non-stick skillet over medium heat for about 1 minute. Lightly spray the skillet with cooking spray to prevent sticking.
Pour approximately ¼ cup of batter onto the hot skillet for each pancake. Cook for 2-3 minutes until small bubbles begin to form on the surface and the edges look set.
Flip the pancakes carefully and cook on the second side for another 1-2 minutes until golden brown. Transfer cooked pancakes to a plate and repeat with remaining batter.
Serve the pancakes warm. Garnish with fresh banana slices and drizzle with maple syrup if desired, or enjoy plain for a naturally sweet treat.
