Strawberry Banana Stuffed Pancakes
Total Steps
9
Ingredients
13
Tools Needed
8
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Peanut Butter and PeppersIngredients
- 1 teaspoon Sugar
- 5 whole Strawberries(optional)
- 1/4 cups Banana, Mashed
- 1/3 cups Non-Fat Greek Yogurt
- 2 whole Egg Whites
- 1/4 cups Ripe Banana, Mashed
- 1/2 teaspoons Vanilla Extract
- 1/2 teaspoons Baking Soda
- 1/3 cups Whole Wheat Pastry Flour
- 1/2 teaspoons Sugar
- Salt
- 5 whole Strawberries, Fresh, Diced
- 1 tablespoon Water(optional)
Instructions
Step 1
In a small bowl, mix together the Non-Fat Greek Yogurt, 1/4 cup mashed banana (for batter), Egg Whites, and Vanilla Extract.
Step 2
In a separate bowl, combine the Whole Wheat Pastry Flour, Baking Soda, 1/2 teaspoon Sugar, and Salt. Whisk until evenly mixed.
Step 3
Combine the wet mixture from step 1 with the dry mixture from step 2 and whisk until evenly mixed to form the pancake batter.
Step 4
Fold in the 5 whole fresh, diced strawberries into the batter.
Step 5
Heat a non-stick skillet over medium heat. Place 1/4-cup portions of batter onto the skillet. Cook until bubbles start appearing through the top of the pancake, then flip. Flatten the batter with a spatula to cook more evenly.
Step 6
Cook each pancake for approximately 2 minutes on each side.
Step 7
For the sauce: Add 1/4 cup mashed ripe banana, 5 frozen strawberries, and 1 teaspoon of sugar into a sauce pan. If using fresh strawberries for the sauce, add 1 tablespoon of water to the sauce pan.
Step 8
Cook the sauce ingredients on low heat, stirring frequently, until the mixture thickens.
Step 9
Evenly divide the prepared sauce over top of the cooked pancakes.