Breakfast

Banana Almond Yogurt Pancakes is for Breakfast.

Banana Almond Yogurt Pancakes takes 10 minutes to prepare.

Banana Almond Yogurt Pancakes takes 15 minutes to cook.

Banana Almond Yogurt Pancakes makes 8 servings.

The ingredients for Banana Almond Yogurt Pancakes are:

1 cup King Arthur gluten free multi-purpose flour
1/2 cup Bob's Red Mill Almond Flour
2.5 tsp Baking Powder
1/2 tsp Salt
2 tbsp *Flax Seed Meal (ground flax)
2 Eggs - Egg Land's Best Organic Eggs (1 egg = 50 grams)
2 tbsp Canola Oil
1 tsp Vanilla Extract
2 small (6" to 6-7/8" long) Banana, fresh
1 cup (8 fl oz) Yogurt, plain, whole milk
1/2 cup Organic Valley - Organic Whole Milk

Here is how you make Banana Almond Yogurt Pancakes:

Mix dry ingredients. Whisk together wet ingredients.Slice banana very thinly and stir into wet ingredients. Pour wet ingredients into dry and combine until just mixed.Put a little butter onto heated griddle and use 1/4 cup to pour batter on to cook. Serving Size:?Makes 8 Pancakes

The nutritional information for Banana Almond Yogurt Pancakes is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 216.7

• Total Fat: 10.1 g
• Cholesterol: 48.4 mg
• Sodium: 335.9 mg
• Total Carbs: 26.4 g
• Dietary Fiber: 1.9 g
• Protein: 6.5 g

The dietary needs meet for Banana Almond Yogurt Pancakes is Gluten Free