Banana Pancake Cupcakes with Maple Greek Yogurt Frosting
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I am always trying to stay on top of recent food trends and try them out in my own kitchen. This time it is pancake cupcakes. I mean who doesn’t want a cupcake for breakfast?! I usually top my pancakes and waffles with greek yogurt in place of some of the maple syrup for sweetness and protein. So when I saw a way to make greek yogurt frosting on healthy aperature, I had to give it a try! By straining out the liquid overnight you get a thicker, creamier yogurt that spreads like frosting.
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As many of you know my favorite combo is banana, peanut butter and chocolate so I topped the banana pancakes with chocolate chips and peanut butter drizzle. However, you can top these off whatever way you like. They came out perfectly moist and delicious and can be enjoyed just about anytime of day!
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Banana Pancake Cupcakes with Maple Greek Yogurt Frosting
Author: Lauren Sharifi, RD LDN
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
- MAPLE GREEK YOGURT FROSTING
- 2 cups non-fat vanilla greek yogurt
- 2 tablespoons maple syrup
- PANCAKES
- 1 cup milk
- 1 tablespoon white vinegar
- ½ cup all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- 1 egg
- 1 banana
- chocolate chips (optional)
- peanut butter drizzle (optional)
Instructions
- MAPLE GREEK YOGURT FROSTING
- Add greek yogurt to a large coffee filter and place in a stainer. Place strainer in a medium size bowl to catch any water that leaks. Cover with plastic wrap and place in the fridge over night.
- The next day remove strained yogurt from the fridge and place in a medium bowl and mix in maple syrup.
- PANCAKES
- Turn oven on to 350 degrees. Add paper liners to a muffin tin.
- In a small bowl, add vinager to milk and set aside.
- In a large mixing bowl add flours, baking soda, baking powder, and salt.
- Whisk egg into milk mixture.
- Add wet mixture into dry mixture and mix just until combined.
- Slice banana thin and place a slice on the bottom of each muffin liner. Then add equal amounts of pancake mixture to each muffin liner ( I filled about half way). Top each with another slice of banana. Bake in oven for 15 to 20 minutes.
- Slightly cool then top with maple yogurt fosting and additional toppings.
Banana Pancake Cupcakes with Maple Greek Yogurt Frosting
servings: 6
Ingredients
Maple Greek Yogurt Frosting
- 2 cups greek yogurt
- 2 tablespoons maple syrup
Pancakes
- 1 cup milk
- 1 tablespoon vinegar
- 1/2 cup all-purpose flour
- 1/2 cup whole wheat flour
- 1/2 teaspoon baking powders
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 egg
- 1 banana
- chocolate chips (optional)
- peanut butter drizzle (optional)
DirectionsMaple Greek Yogurt Frosting
1. Add greek yogurt to a large coffee filter and place in a stainer. Place strainer in a medium size bowl to catch any water that leaks. Cover with plastic wrap and place in the fridge over night.
2. The next day remove strained yogurt from the fridge and place in a medium bowl and mix in maple syrup.
1. Add greek yogurt to a large coffee filter and place in a stainer. Place strainer in a medium size bowl to catch any water that leaks. Cover with plastic wrap and place in the fridge over night.
2. The next day remove strained yogurt from the fridge and place in a medium bowl and mix in maple syrup.
Pancakes
1. Turn oven on to 350 degrees. Add paper liners to a muffin tin.
2. In a small bowl, add vinager to milk and set aside.
3. In a large mixing bowl add flours, baking soda, baking powder, and salt.
4. Whisk egg into milk mixture.
5. Add wet mixture into dry mixture and mix just until combined.
6. Slice banana thin and place a slice on the bottom of each muffin liner. Then add equal amounts of pancake mixture to each muffin liner ( I filled about half way). Top each with another slice of banana. Bake in oven for 15 to 20 minutes.
7. Slightly cool then top with maple yogurt fosting and additional toppings.
2. In a small bowl, add vinager to milk and set aside.
3. In a large mixing bowl add flours, baking soda, baking powder, and salt.
4. Whisk egg into milk mixture.
5. Add wet mixture into dry mixture and mix just until combined.
6. Slice banana thin and place a slice on the bottom of each muffin liner. Then add equal amounts of pancake mixture to each muffin liner ( I filled about half way). Top each with another slice of banana. Bake in oven for 15 to 20 minutes.
7. Slightly cool then top with maple yogurt fosting and additional toppings.
