These fluffy banana yogurt pancakes are a delicious and nourishing way to kickstart your day, especially for those with dehydrated status.
This recipe, packed with potassium-rich bananas, Greek yogurt, and a touch of honey, satisfies your sweet tooth and supports hydration and electrolyte balance.
Enjoy them as a wholesome breakfast or a delightful snack to keep your hydration levels in check.
Recipe Benefits
- This recipe boosts your hydration status by incorporating ingredients that help maintain electrolyte balance.
- Bananas provide potassium, an essential electrolyte, while Greek yogurt offers calcium and magnesium, vital for fluid balance in the body.
- This recipe reduces added sugar and opts for whole grains, keeping you hydrated and energized without unnecessary sugar spikes.

Ingredients
For 3 servings:
- 1.5 cups whole wheat flour, sifted
- 1 tsp baking powder
- 1 tbsp granulated sugar (or coconut sugar for a healthier option)
- 1 cup unsweetened almond milk (or any milk alternative)
- 2 large eggs, lightly beaten
- 1/2 tsp vanilla extract
- 1 tbsp unsalted butter or coconut oil, melted and cooled, plus extra for cooking
- 2-3 bananas, sliced
- 3/4 cup (7 oz) plain Greek yogurt
- Optional: Honey or maple syrup, to serve

Instructions
- Sift the whole wheat flour and baking powder into a large bowl and add the sugar.
- In another bowl, whisk together the almond milk, eggs, and vanilla extract.
- Create a well in the center of the flour mixture and gradually whisk in the milk mixture, incorporating the flour as you go.
- Finally, whisk in the cooled, melted butter or coconut oil until the batter is smooth.
- Heat a nonstick frying pan over medium heat and add a small amount of butter or oil.
- Pour tablespoons of batter into the pan, keeping space between each to allow for spreading. Each pancake should be about 3-4 inches (8-10 cm) in diameter.
- Cook over medium heat, reducing the heat if necessary, until small bubbles form and pop on the surface. Flip the pancakes and cook for another 1-2 minutes until golden brown and fully cooked.
- Slice the bananas into long strips. Place a warm pancake on a plate and top with a spoonful of Greek yogurt and banana slices.
- Stack another pancake on top, adding more yogurt, bananas, and a drizzle of honey or maple syrup. Finish with a third pancake, more yogurt, and a drizzle of honey or maple syrup to taste.
Nutritional Information
Per serving:
- Calories: 420 kcal
- Protein: 17 g
- Fat: 9 g
- Carbohydrates: 66 g
Based on Nutrisurvey
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