These gluten free banana pancakes are filled with Greek yogurt and rolled up like tacos! They're a fun, healthy breakfast for only 100 calories per taco!
1/2CupVery ripe bananamashed (about 1 medium banana, or 120g)
2TbspHoney
1/2tspVanilla extract
1Large egg
1/4CupSkim milk
1/4Cup+ 2 Tbsp Non-fat Vanilla Greek yogurt
For Topping:
1Large bananasliced
1CupNon-fat Vanilla Greek yogurt
Instructions
Spray a large griddle with cooking spray and heat to 350 degrees, or medium heat.
In a large bowl, stir together the oat flour, baking powder, salt and cinnamon. Set aside.
In a medium bowl, whisk together the mashed banana, honey, vanilla, egg, milk and Vanilla Greek yogurt until smooth, and only a few lumps from the banana remain.
Pour the wet ingredients into the dry ingredient and mix until just combined.
Drop the batter by scant 1/4 cup measurements onto the heated griddle, and quickly spread out thinly with the back of a spoon. These are supposed to be thin and "tortilla-like" not big and puffy.
Cook the pancakes until golden brown, about 4-5 minutes. Flip and cook an additional 4-5 minutes.
Fill each pancake with about 2 Tbsp of vanilla Greek yogurt, a few slices of banana and a pinch of cinnamon.