Banana Cream and Cardamom Pancakes

Enjoy the cozy combo of banana and cardamom in these upgraded pancakes. The base recipe is simple enough to be repurposed with other seasonal flavors!

Course Breakfast

Cuisine American

Keyword Pancakes

Prep Time 10

Cook Time 20

Total Time 30

Servings pancakes

Calories 117kcal

Ingredients

1 1/2 cups all-purpose flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 tsp cinnamon
1/2 tsp cardamom
2 large eggs
2 tbsp canola oil
1 tsp vanilla extract
1 container Light & Fit Original Greek Banana Cream Nonfat Yogurt
1 1/4 cup milk whole

Garnish

Additional yogurt
Sliced bananas
Toasted pecans

Instructions

Heat a non-stick skillet or griddle to medium heat. Whisk together the dry ingredients (flour, baking powder, salt, cinnamon, cardamom). Mix the wet ingredients (eggs, oil, vanilla, yogurt) together in a separate bowl.
Stir the dry ingredients into the wet ingredients, then stir in the milk. Do not overmix until smooth, allow some lumps to remain in the batter.
Drop the batter onto the hot griddle in 1/4 cup portions. Cook approximately two minutes on one side or until bubbles form in the batter and the edges appear firm. Flip once and cook for one additional minute. Remove from the skillet and hold warm.
Continue with the remaining batter. Before serving, top pancakes with additional Light & Fit Banana Cream Original Greek Nonfat Yogurt, toasted pecans pieces, sliced banana, or additional cinnamon or cardamom if desired. Serve immediately.

Notes

If storing leftovers, allow to cool to room temperature. Place a layer of waxed paper or parchment paper between pancakes, then wrap and freeze up to three months. Thaw in the refrigerator overnight before toasting or reheating.

Nutrition