Strawberry Banana Pancakes

  • Yield: 4 servings


1 banana, peeled
1/2cup low-fat vanilla yogurt
1 1/4cups all-purpose flour
1/4cup sugar
2teaspoons baking powder
1teaspoon baking soda
1pinch salt
3/4cup nonfat milk
1/4cup ?
1 egg
1 banana peeled
6 strawberries, trimmed of their tops
Oil, for skillet
Sliced strawberries (optional)
Sliced bananas (optional)


  1. To make the topping: Puree banana and vanilla yogurt in a blender or food processor. Set aside.
  2. To make the pancakes:In a large bowl mix together flour, sugar, baking powder, baking soda and salt.
  3. In a separate medium bowl beat the egg with the oil.
  4. Place milk, banana and strawberries in a blender or food processor and puree. There should be about 1 1/4 cups of fruit-milk batter after blending. Add more strawberries if there’s less than 1 1/4 cups.
  5. Pour the fruit-milk batter into the bowl with the beaten eggs and oil. Mix until combined.
  6. Add the wet ingredients to flour mixture. Stir together to fully incorporate, but do not over mix.
  7. Prepare a skillet with a light layer of oil. Place over medium-high heat. When skillet is preheated, ladle 1/4 cup batter per pancake on the skillet. Cook for 2 to 3 minutes, or until bubbles start to form on top. Flip and cook on the other side until pancake is fully cooked. Repeat until you are out of batter.
  8. Drizzle pancakes with the banana yogurt topping, and sprinkle with sliced strawberries and bananas.
Recipe by Phnewfula of Turtle Pie’s Drool Sessioncourtesy of Meatless Monday

Nutritional Info *per serving

  • Calories 328
  • Fat 3.9g
  • Saturated Fat 1.8g
  • Cholesterol 60mg
  • Sodium 555mg
  • Potassium 426mg
  • Carbohydrate 65.8g
  • Fiber 3g
  • Sugars 26.6g
  • Protein 9.2g