Banana Greek Yogurt Pancakes

Yes, I just posted a banana waffle recipe.  Yes, I am now posting a banana pancake recipe.  Do I have too many overly ripe bananas lying around?  Maybe.  Do I care when I can choose between pancakes or waffles?  No, I do not.  Breakfast variety, huzzah!

Banana Greek Yogurt Pancakes

Serves 8
Total time: 30-40 minutes, depending on pan/griddle size

Ingredients:

2 cups whole wheat flour
1/2 cup sugar
2 1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 large ripe bananas, mashed
1 1/2 cups whole milk
1 cup plain Greek yogurt
2 large eggs
2 teaspoons vanilla extract

Directions:

1. In a large bowl, combine the flour, sugar, baking powder, baking soda, salt, and spices.  In a second bowl, whisk together the mashed bananas, milk, Greek yogurt, eggs, and vanilla extract.  Add the wet ingredients to the dry and stir until just combined.

2.  Heat a nonstick skillet or griddle over medium-low heat and spray with oil as needed.  Ladle 1/4 – 1/3 cup of batter and allow to cook.  Pancakes begin to bubble on the top and the edges curl up when they are ready to be flipped.  Serve warm with favorite toppings.

Freezing and Reheating:

Allow pancakes to cool to room temperature on a cooling rack.  Freeze in plastic freezer bags.  To reheat, use microwave, skillet on stove top, oven, or toaster until heated through.