Ingredients:

  • 1 cup (240g) Plain Greek Yogurt (Full-fat)
  • 1 large egg
  • 1 ripe banana, mashed (approx. 120g)
  • 1 cup (125g) Whole wheat flour
  • 1 tsp (5g) Baking powder
  • 1/4 tsp (1g) Ground cinnamon
  • 1 tbsp (15ml) Melted unsalted butter
  • 1 tbsp (15g) Unsalted butter

Instructions:

  1. Whisk the mashed banana, Greek yogurt, egg, and melted butter in a bowl until the mixture is velvety and smooth.
  2. Sift in the flour, baking powder, and cinnamon, stirring gently until just combined; stop as soon as the flour streaks disappear to avoid a tough pancake.
  3. Heat the skillet over medium-low heat and add a small pat of butter.
  4. Pour approximately 2 tablespoons of batter per pancake. Cook for 2–3 minutes until small bubbles form on the surface and the edges look set.
  5. Flip carefully and cook for another 2 minutes until the pancake is a pale gold color.
  6. Transfer the pancakes to a wire rack and allow them to cool completely before serving.