Buttermilk Banana Pancakes with Greek Herb Yogurt - Innit

Ingredients

4 Servings

Produce

  • Fresh Dill Weed 2 tablespoons

  • Banana 1

  • Lime 1

  • Chives 2 tablespoons

  • English Cucumber 1/3 cup

Spices

  • Kosher Salt 1 tablespoon

  • Black Pepper 1/2 teaspoon

Dairy & Eggs

  • Butter 3 tablespoons

  • Buttermilk 1 1/3 cups

  • Egg 2

  • Plain Greek Yogurt 1/2 cup

Pantry

  • Canola Oil 2 tablespoons

  • Sugar 1 tablespoon

  • Olive Oil 1 tablespoon

Dry Goods

  • All Purpose Flour 1 1/2 cups

  • Baking Powder 1 tablespoon

Preparation

  1. Prep Batter

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

    • 1 1/2 cups All Purpose Flour
    • 1 tablespoon Baking Powder
    • 2 teaspoons Kosher Salt
    • 1 tablespoon Sugar
    • 1 1/3 cups Buttermilk
    • 2 Egg
    • 3 tablespoons Butter
    • 1 tablespoon Canola Oil
  2. Prep Topping

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

    • 1/2 cup Plain Greek Yogurt
    • 1/3 cup, diced English Cucumber
    • 1 teaspoon Kosher Salt
    • 1 tablespoon, juiced Lime
    • 2 tablespoons, thinly sliced Chives
    • 2 tablespoons, chopped Fresh Dill Weed
    • 1/2 teaspoon Black Pepper
    • 1 tablespoon Olive Oil
  3. Prep Smash-In

    Fold into pancake mix gently.

    • 1, sliced Banana
  4. Cook Pancake

    Cook 1/2 cup scoop of batter in skillet untill bubbles apear on top. Then, flip and cook 1 more minute on the other side.

    • 1 tablespoon Canola Oil
  5. Serve and Enjoy!

    Garnish and enjoy!

Nutrition

  Amount per
serving
Daily value percentage
Calories 510 kcal  
Total Fat 24.0 g 30%
Total Saturated Fat 9.0 g 47%
Unsaturated Fat 15 g  
Cholesterol 130 mg 43%
Sodium 2830 mg 120%
Total Carbohydrate 60 g 22%
Fiber Total Dietary 3 g 10%
Sugars Total 13 g  
Good Source: Protein 13 g 26%
Vitamin C 9 mg 10%
Excellent Source: Calcium 646 mg 50%
Good Source: Iron 4.0 mg 25%
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By Innit Culinary Team