Diabetic Recipe: Banana Yogurt Pancakes

Diabetic Recipe: Banana Yogurt Pancakes

Greek Yogurt Banana Pancakes – a simple and nutritious breakfast, these Greek Yogurt Banana Pancakes offer a flavorful, protein-rich beginning to your morning. 

We really enjoy pancakes in this place. On days when I struggle to manage my time to prepare dinner, we occasionally have a VERY late breakfast, and I typically whip up pancakes since they’re quick and simple. 

I have experimented with countless recipes, seeking either the ideal fluffy-but-crispy-at-the-edges pancakes (my favorite recipe for those is here), OR the ultimate healthier pancake. 

Locating pancakes prepared with healthier components that remain tasty has truly proven to be difficult. Following numerous unsuccessful tries, I chose to mix the elements I enjoyed from several recipes and create my own variation. 

Absolutely, you can whip up incredibly tasty, protein-rich pancakes using Greek Yogurt! These are an excellent way to begin your day, and they will surely satisfy you until lunch. 

You might also experiment with a different variety of Greek yogurt for a distinct variation. I sampled it with strawberry banana Greek yogurt and found it quite delicious as well. Feel free to omit the bananas if you prefer. At our home, we are somewhat obsessed with bananas and consume them almost every day. My daughter genuinely sampled bananas for the first time last night! 

This is her second experience with solid food, and she appeared to handle it well. We sampled avocado initially, and she wasn't particularly impressed. We will continue to make efforts, however. I felt she would adore avocado since I had a constant craving for it during my pregnancy with her. Perhaps she simply requires a bit more time. And a bit of salt. Along with tortilla chips. 

These diabetic recipe of pancakes are tender and tasty, sure to be a hit with the children. You can serve them with sugar free syrup, or better yet, sautéed fresh berries or other favorite fruit. Just make sure to count all of your carbohydrates. Add coffee, tea, or skim milk and you have very special breakfast to wake up lazy morning appetites..great taste...enjoy !

DIABETIC RECIPE INGREDIENTS

• 2 cups (280 g) unbleached all-purpose flour, sifted
• 1 packet sugar substitute
• 1 tablespoon (15 g) baking soda
• 8 ounces (240 ml) fat free plain yogurt
• 1 large very ripe banana, mashed
• 1/2 cup (240 ml) skim milk
• 1/2 tablespoon (7.5 ml) canola oil
• 1 teaspoon (5 ml) vanilla extract
• 4 egg whites, beaten to soft peaks
• refrigerated butter-flavored cooking spray

DIABETIC RECIPE INSTRUCTIONS
1. Combine the flour, sugar substitute, and baking soda in a large bowl. Stir to combine.
2. Add the yogurt, banana, milk, oil, and vanilla. Stir until just moistened.
3. Gently fold in the beaten egg whites to complete the batter.
4. Lightly coat a nonstick skillet with cooking spray. Working in batches and using a ladle, make 4 inch pancakes. Cook until the bottom is browned and bubbles come to the top of the cakes. Turn and continue to cook until browned. Keep warm while you cook the rest of the pancakes.

Per serving: 76 calories (7% calories from fat), 3 g protein, 1 total fat (0.1 saturated fat), 14 g carbohydrates, 1 g dietary fiber, 0 cholesterol, 236 mg sodium
Diabetic exchanges: 1 carbohydrate (bread/starch)
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