Banana Pancakes

Banana Pancakes



2 large eggs, lightly beaten

3 large ripe bananas, beaten

½ tsp of vanilla extract

1 dash of ground cinnamon

Olive oil cooking spray

½ cup of reduced fat (2%) plain Greek yogurt

2 to 3 drop of liquid Stevia

½ cup of fresh (or frozen) raspberries


  1. Combine eggs, banana, extract, and cinnamon in a medium bowl; whisk to blend. Set aside.
  2. Heat medium nonstick skillet, lightly coated with spray, over medium heat.
  3. Spoon 2 Tbsp egg mixture into skillet for each pancake; cook for 1 to 2 minutes, flip, and cook for another 1 to 2 minutes, or until cooked through.
  4. While pancakes are cooking, combine yogurt and stevia, if desired, in a small bowl; mix well. Set aside.
  5. Top pancakes with yogurt mixture and raspberries.


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