The Pioneer Woman Tasty Kitchen
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Strawberry Banana Stuffed Pancakes

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Level: Easy

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Description

A light, fluffy, healthy Greek yogurt pancake stuffed with bananas and strawberries, topped with a thick layer of strawberries and banana. A perfect breakfast that is easy to make, filling, under 200 calories and keeps you full for hours.

Ingredients

  • ⅓ cups Non-Fat Greek Yogurt
  • ¼ cups Ripe Banana, Mashed
  • 2 whole Egg Whites
  • ½ teaspoons Vanilla Extract
  • ⅓ cups Whole Wheat Pastry Flour
  • ½ teaspoons Baking Soda
  • ½ teaspoons Sugar
  • 1 pinch Salt
  • 5 whole Strawberries, Fresh, Diced
  • FOR THE SAUCE:
  • ¼ cups Banana, Mashed
  • 5 whole Strawberries, Frozen Is Best, But Fresh Will Work
  • 1 teaspoon Sugar

Preparation

Mix together the Greek Yogurt, mashed banana, egg whites and vanilla extract into a small bowl.

In a separate bowl combine flour, baking soda, sugar, and salt.

Combine and whisk till evenly mixed. Fold in fresh strawberries.

Place 1/4-cup batter on a nonstick skillet over medium heat and cook till bubbles start appearing through the top of the pancake and then flip, about 2 minutes each side. I flattened out my batter with the spatula to cook more evenly.

For the sauce:

To a sauce pan, add mashed banana, frozen strawberries and sugar (if you use fresh strawberries, add 1 tablespoon of water to the sauce pan). Cook on low, stirring frequently until thickened, about 5 – 7 minutes.

Evenly divide sauce over top of pancakes

Makes 2 servings of 4 pancakes each.

Calorie per serving (4 pancakes total): 199, Fat: .09, Cholesterol: 0, Sodium: 382, Carbs: 38, Fiber: 5.4, Sugar: 13, Protein: 11.5

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