Whole Wheat Banana Cacao Pancakes with Cocoa Cinnamon Yogurt
Fluffy and light whole wheat pancakes with bananas and cacoa nibs. Top off your stack with a delicious cocoa cinnamon yogurt cream. This breakfast is packed with protein and fiber but tastes great too!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
- 1 cup whole wheat flour
- ½ cup almond flour
- 2 T sugar
- 1 T baking powder
- ¾ cup almond milk
- 1 large egg
- 1 ½ tsp vanilla extract
- 2 T canola oil
- ½ cup 2% Greek yogurt
- 1 tsp cocoa powder unsweetened
- 1/8 tsp cinnamon
Toppings to serve
- 2 T cacao nibs
- 2 medium bananas
Combine all the dry ingredients from flour through baking powder in a medium bowl.
In another bowl, whisk egg until it is scrambled then add the milk, vanilla and oil to bowl.
Gently whisk to combine.
Add the liquid ingredients to the dry ingredients and mix just until smooth. If the mixture looks too thick, add a bit more milk to thin it out. It should be easily pourable.
Heat up a non-stick pan over medium heat. When hot, lightly spray the pan with non-stick spray.
Use a tablespoon measure to place batter into pan to make small pancakes. Cook on one side until bubbles disappear and the edges begin to look dry. Flip over pancakes and cook until lightly brown and center is cooked through.
While pancakes are cooking, peel both bananas and slice into thin pieces. Mix together yogurt and cocoa powder and stir until mixed thoroughly.
Divide up pancakes to serve four. Top with sliced bananas, 2 T of yogurt mixture and ½ T of cacao nibs.
Calories: 352kcal | Carbohydrates: 47g | Protein: 10g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Cholesterol: 50mg | Sodium: 417mg | Potassium: 293mg | Fiber: 8g | Sugar: 16g