Whole-Grain Banana-Chocolate Chip Pancakes … PLUS a Giveaway for The Greek Yogurt Kitchen {Podcast #249}

We’re so excited to be featuring one of our favorite foods—Greek yogurt—on this week’s Cooking with the Moms radio podcast. And to tell us all about this nutritious and versatile ingredient, we invited Toby Amidor, MS, RD to join us on the show. She recently released a new cookbook called, The Greek Yogurt Kitchen, and we’re giving one away. Read on for Toby’s hearty pancake recipe and news on how you can enter the giveaway.

Whole-Grain Banana-Chocolate Chip Pancakes via MealMakeoverMoms.com/kitchen

Toby makes these pancakes for her hubby and three kids all the time, and now that we’ve tried them, we can understand why. They’re hearty, delicious, and the addition of Greek yogurt adds a nice kick of protein and calcium.

Whole-Grain Banana-Chocolate Chip Pancakes

Makes 8 Servings

Recipe from The Greek Yogurt Kitchen by Toby Amidor. Copyright © 2014 by Toby Amidor. Used with permission by Grand Central Publishing. All rights reserved.

  • 1 cup unbleached all-purpose flour
  • 1 cup whole wheat pastry flour
  • 1/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2 large eggs
  • 1/4 cup canola oil
  • 1 cup nonfat milk
  • 1 cup nonfat plain Greek yogurt
  • 1/3 cup dark chocolate chips (we used the minis)
  • 2 medium bananas
  • 1/2 cup pure maple syrup

1. In a medium bowl, sift together the all-purpose flour, pastry flour, sugar, baking powder, and salt. Set aside.

2. In a large bowl, whisk together the eggs, canola oil, and milk. Add the yogurt and whisk to combine. Add the dry mixture to the yogurt mixture. Stir to combine, taking care not to over mix. Fold in the chocolate chips.

3. Cut the bananas into 1/4-inch-thick rounds.

4. Spray a large skillet with cooking spray and heat it over medium heat. For each pancake, drop a heaping 1/4 cup of the batter into the skillet, and sprinkle 2 or 3 banana slices on top. Repeat, leaving about 2 inches between pancakes. Cook until the tops are bubbly and the edges are set, 2 to 3 minutes. Flip the pancakes over and cook for another 2 minutes, until golden and crisp. Transfer to a plate and cover with aluminum foil to keep warm. Repeate with the remaining batter and bananas.

5. To serve, place 2 pancakes on each of eight plates and drizzle 1 tablespoon of maple syrup over each steak.

Nutrition Information per Serving (2 pancakes plus 1 tablespoon maple syrup): 359 calories, 10g fat (2g saturated), 315mg sodium, 58g carbohydrate, 3g fiber, 9g protein

Print Recipe

The Greek Yogurt Cookbook via MealMakeoverMoms.com/kitchen

GIVEAWAY: One lucky blog reader or podcast listener will win a copy of Toby’s new cookbook, The Greek Yogurt Kitchen. To enter, tell us what you love most about Greek yogurt and/or why you’d like to win the book. (U.S. only please.)

We will enter you into the giveaway additional times if you …

> Tweet about the giveaway with a link back to this post.

> Share the giveaway news with your Facebook fans and friends with a link back to the post.

> Follow us on Pinterest.

> Follow The Meal Makeover Moms on Facebook and Twitter (@MealMakeovrMoms)

We’ll pick our winner on August 12th at noon EST using Random.org. Good luck!

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