Greek Yogurt Banana Pancakes for Your Flat-Belly Diet
If you want to lose some belly fat, try this recipe for Greek Yogurt Banana Pancakes —a delicious way to start the day. Made with healthy whole-grain spelt, fresh fruits, and nuts, these flavor-packed pancakes will satisfy your belly without adding a lot of dietary fat. Spelt flour, which has a soft texture and nutty flavor, offers whole-food nutrition, as well as fiber, vitamins, and minerals.
Prep time: 5 minutes
Cook time: 15 minutes
Yield: 12 pancakes
1 cup spelt flour
1/4 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon cinnamon
1 overripe banana
1 cup nonfat plain Greek yogurt
3/4 cup vanilla almond milk
1/4 cup walnuts, chopped
1/2 cup fresh blueberries
1/2 teaspoon butter
In a large bowl, whisk together the flour, baking soda, baking powder, and cinnamon. Set aside.
In a small bowl, mash the banana and stir in the Greek yogurt. Set aside.
In a medium bowl, whisk the eggs. Add the banana and Greek yogurt mixture to the eggs, and stir until combined. Add the almond milk and stir until incorporated.
Pour the liquids into the flour mixture, and gently fold until just incorporated, taking care not to overmix.
Stir in the walnuts and blueberries.
Heat a nonstick skillet or electric skillet on medium-low heat, and coat the skillet with the butter. Note: Coat the skillet with butter for only the first batch.
Pour 1/4 cup of the pancake batter into the skillet and heat until bubbly and golden brown, about 2 to 2-1/2 minutes.
Flip the pancake with a flat-sided spatula and cook an additional 30 seconds to 1 minute.
Per pancake: Calories 76 (From Fat 19); Fat 2g (Saturated 0g); Cholesterol 0mg; Sodium 74mg; Carbohydrate 12g (Dietary Fiber 2g); Protein 3g.
Tip: Make extra pancakes on the weekend, and freeze the leftovers. They reheat quickly in the microwave, and you’ll have a homemade, no-fuss breakfast in a flash.