Weight Loss Breakfast Banana Pancakes

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Weight Loss Breakfast Banana Pancakes

 Description

These Weight Loss Banana Pancakes are soft, fluffy, and naturally sweetened with ripe banana. Made with Greek yogurt and eggs, they’re high in protein, filling, and perfect for a healthy breakfast or post-workout meal. Lightly pan-fried with olive oil, they provide sustained energy without excess calories.

 Ingredients

  • 1 ripe banana

  • 100 g Greek yogurt (plain, low-fat or full-fat)

  • 2 chicken eggs

  • A pinch of salt

  • 3 tablespoons flour (all-purpose or whole wheat)

  • Olive oil, for frying

 Instructions

  1. Mash the banana in a bowl until smooth.

  2. Add Greek yogurt and eggs, and whisk until fully combined.

  3. Stir in salt and flour until a thick, smooth batter forms.

  4. Heat a non-stick pan over medium heat and lightly grease with olive oil.

  5. Pour small portions of batter into the pan.

  6. Cook for 2–3 minutes per side until golden brown.

  7. Serve warm.

 Notes

  • Batter should be thick but pourable. Add 1–2 teaspoons of water or milk if needed.

  • Use a ripe banana for better sweetness and flavor.

  • Keep pancakes small for easier flipping.

 Tips for Best Results

  • Cook on medium-low heat to avoid burning.

  • Use a non-stick pan to reduce oil usage.

  • Let batter rest for 2–3 minutes before cooking for fluffier pancakes.

  • Serve with fresh berries or a drizzle of honey instead of syrup for fewer calories.

Servings

  • Serves: 1–2 people

  • Yield: 5–6 small pancakes

 Nutritional Information (Approx. per serving)

  • Calories: 280–320 kcal

  • Protein: 20–22 g

  • Carbohydrates: 30–35 g

  • Fat: 9–11 g

  • Fiber: 3–4 g

(Values may vary depending on ingredients used)

 Health Benefits

  • Supports weight loss due to high protein and low added sugar

  • Keeps you full longer thanks to protein and fiber

  • Boosts energy from natural carbs in banana

  • Gut-friendly with probiotics from Greek yogurt

  • Muscle-supporting from eggs and yogurt protein

 Q & A

Q: Can I make these pancakes without flour?
A: Yes, substitute flour with oat flour or ground oats, or omit entirely for a softer texture.

Q: Are these pancakes good for meal prep?
A: Yes! Store in the fridge for up to 2 days or freeze for up to 1 month.

Q: Can I use plant-based yogurt?
A: Absolutely. Choose an unsweetened, high-protein option for best results.

Q: Are these pancakes suitable for kids?
A: Yes, they are naturally sweet and nutritious—great for children.

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