By Nathan Haskins
Reheat the small banana pancakes on a non-stick pan over medium heat for about 1-2 minutes per side or until warmed through. Alternatively, microwave them for around 10-15 seconds.
Place one pancake on a serving plate.
Spread half of the Greek yogurt (about 2 tablespoons) evenly over the top of the pancake.
Stack the second pancake on top of the yogurt layer.
Spread the remaining Greek yogurt on top of the second pancake.
Drizzle 1 tablespoon of maple syrup over the entire pancake stack.
Top the stack with a few fresh berries of your choice. Use a variety like blueberries, strawberries, or raspberries for color and flavor.
Sprinkle a pinch of salt over the berries to enhance the flavors.
Serve immediately and enjoy your delicious Banana Pancake Stack with Greek Yogurt & Maple!
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This Breakfast Brunch Dessert recipe is ready in 15 minutes and features small banana pancakes, plain Greek yogurt, maple syrup and other delicious ingredients. Contains 250 calories total.
Reheat the small banana pancakes on a non-stick pan over medium heat for about 1-2 minutes per side or until warmed through. Alternatively, microwave them for around 10-15 seconds.
Place one pancake on a serving plate.
Spread half of the Greek yogurt (about 2 tablespoons) evenly over the top of the pancake.
Stack the second pancake on top of the yogurt layer.
Spread the remaining Greek yogurt on top of the second pancake.
Drizzle 1 tablespoon of maple syrup over the entire pancake stack.
Top the stack with a few fresh berries of your choice. Use a variety like blueberries, strawberries, or raspberries for color and flavor.
Sprinkle a pinch of salt over the berries to enhance the flavors.
Serve immediately and enjoy your delicious Banana Pancake Stack with Greek Yogurt & Maple!
Calories per Serving: 250
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