Buttermilk Banana Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Banana 1

  • Fresh Chives 1/2 bunch

  • Dill Weed 1/4 bunch

  • Cucumber 1/2

  • Mint 1/4 bunch

  • Fresh Persian Lime 1

Spices

  • Salt 1 Tbsp

  • Black Pepper 1/2 tsp

Dairy & Eggs

  • Buttermilk 310 mL

  • Whole Eggs 2

  • Plain Greek Yogurt 120 g

  • Unsalted Butter 3 Tbsp

Pantry

  • Canola Oil 2 Tbsp

  • Olive Oil 1 Tbsp

  • Granulated Sugar 1 Tbsp

Dry Goods

  • Plain Flour 190 g

  • Baking Powder 1 Tbsp

Preparation

  1. Prep Batter

    In separate bowls mix your dry ingredients and your wet ingredients. Then combine, whisking well to avoid lumps.

    • 190 g Plain Flour
    • 1 Tbsp Baking Powder
    • 2 tsp Salt
    • 1 Tbsp Granulated Sugar
    • 310 mL Buttermilk
    • 2 Whole Eggs
    • 3 Tbsp Unsalted Butter
    • 1 Tbsp Canola Oil
  2. Prep Topping

    Prepare ingredients. In small bowl combine all ingredients and fold well until evenly mixed.

    • 1/2, diced Cucumber
    • 1/2 bunch, minced Fresh Chives
    • 1/4 bunch, chopped Dill Weed
    • 1/4 bunch, leaves picked, chopped Mint
    • 120 g Plain Greek Yogurt
    • 1 Tbsp Olive Oil
    • 1, juiced Fresh Persian Lime
    • 1 tsp Salt
    • 1/2 tsp Black Pepper
  3. Prep Smash-In

    Fold into pancake mix gently.

    • 1, sliced Banana
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in frying pan until bubbles appear on top. Then, flip and cook 1 more minute on the other side.

    • 1 Tbsp Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 500 kcal  
Total Fat 24.0 g 30%
Total Saturated Fat 9.0 g 47%
Unsaturated Fat 15 g  
Cholesterol 130 mg 43%
Sodium 2250 mg 100%
Total Carbohydrate 56 g 20%
Fiber Total Dietary 3 g 12%
Sugars Total 13 g  
Good Source: Protein 13 g 26%
Good Source: Vitamin C 12 mg 15%
Excellent Source: Calcium 394 mg 30%
Good Source: Iron 4.5 mg 25%
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By Innit Culinary Team