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Grain-Free Chobani Pear & Banana Baked Pancakes

Pear & Banana Baked Pancakes are a simple & special breakfast. Full of protein, and gluten- and grain-free, customize them with any Greek yogurt flavor. Serve with powdered sugar or maple syrup.
Course Breakfast, Pancakes
Author Brianne @ Cupcakes & Kale Chips

Ingredients

For the Banana Pancakes:

  • One 6 oz. container Chobani 2% Banana Greek yogurt
  • 3 eggs
  • 1/8 t ground nutmeg
  • 1/4 t kosher salt
  • 1/4 t baking soda
  • 1 t vanilla extract
  • 3/4 c almond flour
  • 1 T coconut oil or butter I used coconut oil

For the Pear Pancakes:

  • One 6 oz. container Chobani 0% Pear Greek yogurt
  • 3 eggs
  • 1/2 t cinnamon
  • 1/4 t kosher salt
  • 1/4 t baking soda
  • 1 t vanilla extract
  • 3/4 c almond flour
  • 1 T coconut oil or butter I used butter

Instructions

For the Banana OR Pear Pancakes:

  • Preheat oven to 425°F.
  • Combine all of the ingredients except the almond flour and butter or coconut oil in a medium bowl and whisk until thoroughly combined.
  • Stir in the almond flour.
  • Place the coconut oil or butter in a 9 in. round cake pan and place in the oven for a minute or two, or until melted.
  • Pour the batter into the pan, and bake for 12-15 minutes, or until set, and the edges are browned.