Strawberry Banana Stuffed Pancakes
Strawberry Banana Stuffed Pancakes takes around 30 minutes from beginning to end. One serving contains 174 calories, 11g of protein, and 1g of fat. This recipe serves 2. For $1.18 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. It works well as an affordable side dish for Mother's Day. This recipe from Foodista has 19 fans. It is a good option if you're following a lacto ovo vegetarian diet. A mixture of vanillan extract, salt, non-fat greek yogurt, and a handful of other ingredients are all it takes to make this recipe so tasty. Taking all factors into account, this recipe earns a spoonacular score of 70%, which is solid. Try Strawberry Banana Pancakes, Strawberry Banana Pancakes, and Gluten-Free Strawberry Banana Pancakes for similar recipes.
Servings: 2
Ingredients:
½ teaspoons Baking Soda
1/2 cup Ripe Banana, Mashed
2 whole Egg Whites
1/3 cups Non-Fat Greek Yogurt
Salt
10 whole Strawberries, Fresh, Diced
1 1/2 teaspoons Sugar
½ teaspoons Vanilla Extract
1/3 cups Whole Wheat Pastry Flour
Equipment:
bowl
whisk
sauce pan
Cooking instruction summary:
- Mix together the Greek yogurt, 1/4 cup banana, egg whites, and vanilla extract into a small bowl.
- In a separate bowl combine flour, baking soda, 1/2 teaspoon sugar, and salt.
- Combine both bowls and whisk until evenly mixed.
- Fold in 5 fresh, chopped strawberries.
- Place 1/4-cup batter onto a non-stick skillet over medium heat and cook until bubbles start appearing through the top of the pancake. Flip (about 2 minutes on each side).
- For the sauce: Add 1/4 cup mashed banana, 5 frozen strawberries, and 1 teaspoon of sugar in a sauce pan (if you use fresh strawberries, add 1 tablespoon of water to the sauce pan). Cook on low, stirring frequently until thickened (about 5-7 minutes.)
- Evenly divide sauce over top of pancakes
Step by step:
1. Mix together the Greek yogurt, 1/4 cup banana, egg whites, and vanilla extract into a small bowl.In a separate bowl combine flour, baking soda, 1/2 teaspoon sugar, and salt.
2. Combine both bowls and whisk until evenly mixed.Fold in 5 fresh, chopped strawberries.
Place 1/4-cup batter onto a non-stick skillet over medium heat and cook until bubbles start appearing through the top of the pancake. Flip (about 2 minutes on each side).For the sauce
1. Add 1/4 cup mashed banana, 5 frozen strawberries, and 1 teaspoon of sugar in a sauce pan (if you use fresh strawberries, add 1 tablespoon of water to the sauce pan). Cook on low, stirring frequently until thickened (about 5-7 minutes.)Evenly divide sauce over top of pancakes
Nutrition Information:
covered percent of daily need
