I am a lover of breakfast for sure! From French toast, eggs and sausage, fresh fruit cups, cinnamon rolls, breakfast sandwiches and pancakes. I love it all! But when thinking of ways to make each healthier, kid friendly and quick turn around time, pancakes are the way to go! With these simple banana egg pancakes, the plates will be cleaned, bellies full and family fueled for the day.
Servings: 1 serving, 8 small pancakes
- 2 large eggs, lightly beaten
- 1 large ripe banana, mashed
- ½ tsp pure vanilla extract
- 1 dash ground cinnamon
- Olive oil cooking spray
- 1/3 cup reduced-fat (2%) plain Greek yogurt
- 2 to 3 drops liquid stevia (optional)
- ½ cup fresh (or frozen) raspberries
- Combine eggs, banana, extract, and cinnamon in a medium bowl; whisk to blend. Set aside.
- Heat medium nonstick skillet, lightly coated with spray, over medium heat.
- Spoon 2 Tbsp. egg mixture into skillet for each pancake; cook for 1 to 2 minutes, flip, and cook for another 1 to 2 minutes, or until cooked through.
- While pancakes are cooking, combine yogurt and fruit, if desired, in a small bowl; mix well. Set aside.
- Top pancakes with yogurt mixture and fruit.
- You can use half of a 5.3-oz. container for 1⁄3 cup of yogurt.
- 1 packet dry stevia can be substituted for liquid stevia.
- These pancakes are delicate and can be tricky to flip if they are too big. Making small pancakes (2 Tbsp. batter each) makes this recipe easier!