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–+ servings
A stack of pancakes with a bite taken out, covered in syrup, granola and bananas

Greek Yogurt Pancakes with Almond Butter Glaze

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Greek yogurt almond butter pancakes packed with protein and topped with an almond butter yogurt glaze. The perfect way to start your day! 
Course Breakfast
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 pancakes
Calories 148
Author Ashlyn Edwards | Belle of the Kitchen

Ingredients

  • 1 (5.3 oz) container Yoplait Greek 100 Banana Caramel Yogurt
  • 1 egg
  • 1/2 cup flour (I used white whole wheat)
  • 1 teaspoon baking soda
  • 1/2 medium banana, mashed
  • 1-2 Tablespoons almond butter, or nut butter of choice
  • 1/4 cup milk

For the glaze:

  • 1 Tablespoon Greek Yogurt (taken from container used for the pancakes)
  • 1 Tablespoon almond butter, or nut butter of choice
  • 2 teaspoon milk

Instructions

  • In a small bowl, spoon out 1 TB of the yogurt. Add in 1 TB almond butter and 2 tsp milk and whisk to combine. Set aside.
  • In a separate medium-sized bowl, whisk the remaining yogurt with the egg. Stir in the flour and baking soda until well combined. Finally stir in the mashed banana. 1-2 TB almond butter, and 1/4 cup milk.
  • Heat a large skillet on the stove to medium heat, or turn an electric griddle to 350 degrees. Melt a little butter in the skillet or on the griddle and scoop batter on top into desired sizes.
  • Once tops start to bubble, flip and cook until both sides are cooked through. Top with almond butter yogurt glaze or maple syrup and enjoy!

Nutrition

Calories: 148kcal | Carbohydrates: 17g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 340mg | Potassium: 164mg | Fiber: 1g | Sugar: 3g | Vitamin A: 85IU | Vitamin C: 1.3mg | Calcium: 58mg | Iron: 1.2mg