- 1/2 cup of whole wheat flour
- 1/2 cup of flour
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/8 tsp salt
- 3/4 cup vanilla yogurt
- 2 tbsp butter, melted
- 1 tsp cinnamon
- 1/8 tsp fresh nutmeg, grated
- 1/2 tsp vanilla extract
- 2 large eggs, lightly beaten
- 1 large banana, smashed
Combine the flours, sugar, baking powder, baking soda, and salt in a large bowl, stirring well to combine.
Combine yogurt butter, cinnamon, nutmeg, eggs, and mashed banana in a small bowl, mix thoroughly. Add the flour mixture to the yogurt mixture, stirring until smooth.
Pour about 1/4 cup of batter per pancake onto a hot nonstick griddle or skillet. Cook 2 minutes or until the tops are covered with bubbles and edges look cooked.
Carefully flip pancakes over; cook 2 more minutes or until bottoms are lightly browned.
Top with freshly sliced banana and maple syrup. Enjoy.