Servings: 3 servings 1x
- Whisk together flour, baking powder, and salt in a small bowl. In a separate bowl mash one banana with the back of a fork or a potato masher. Add the egg, greek yogurt, milk, melted butter, vanilla extract and maple syrup to the bowl with the mashed banana and whisk to combine.
- Pour the dry ingredients into the bowl with the wet ingredients and whisk together until the dry ingredients are just mixed in – it is good to leave some lumps. Allow the batter to sit for at least 10 minutes. Slice the second banana and set to the side.
- Grease a nonstick skillet with oil and heat over medium heat. When warm, pour a ¼ cup of the batter into the pan and place 3-4 slices of banana in each pancake.
- When the surface of the pancake is covered with bubbles, flip the pancake and cook on the other side for another minute or so. Repeat this process until all of the batter is used.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.