Drum roll please….and the winner of the Yo Baby “best yogurt recipe” winner is….Mara Stephens (huge applause and standing ovation heard around the world)!

Weelicious recently held a contest for people to come up with the best recipe using Yo Baby’s plain yogurt. There were so many interesting and delicious submissions that we had a really difficult time deciding on just one winner. From Kristin Laird’s Banana Bread to Trina Anderson’s Pee-Wee Pops (I just love that name), we had an embarrassment of riches in the submissions department — so thank you to all of you who took the time, energy and creativity to send your ideas in to us. After many testings, tastings and deliberations, we finally chose Mara’s heavenly Banana Almond Pancakes. They’re fluffy and as light as air (not to mention totally addictive). It only took us minutes to whip them up, which makes them a perfect choice in the morning, and since these pancakes are made with both plain yogurt and almond flour, they’re also a terrific source of protein.

We’re big pancake fans in our house and this recipe will definitely be part of our weekly breakfast rotation.

Congratulations Mara!


Almond Banana Pancakes

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Author: Catherine McCord
Prep Time 2 minutes
Cook Time 6 minutes
Total Time 15 minutes


  • 3 eggs
  • 2 Tbsp agave nectar or honey
  • 1 Tsp vanilla
  • 1 banana, mashed
  • 1/2 Cup Plain Yogurt
  • 1/2 Tsp baking soda
  • 1/2 Tsp baking powder
  • 1/4 Tsp kosher salt
  • 1 Cup almond flour meal
  • 1/2 Cup Flour (white or wheat will work)


  • Whisk the first 5 ingredients in a bowl.
  • Whisk the remaining dry ingredients in a separate bowl.
  • Add the dry ingredients to the wet ingredients and whisk to combine.
  • Heat a large skillet or griddle over low to medium heat and add oil or butter (you don’t want the pan to be too hot or the pancakes will get too dark).
  • Place several spoonfuls of the mixture in the pan, making several pancakes, and cook for 3 minutes on each side.
  • Serve (preferably with an extra dollop of Yo Baby!
  • *Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.


Calories: 230kcal | Carbohydrates: 24g | Protein: 10g | Fat: 12g | Cholesterol: 95mg | Sodium: 300mg | Fiber: 3g | Sugar: 11g
Did you make this recipe?Mention @Weelicious or tag #weelicious!

About the Author

Catherine is a mama of three. A Kentucky girl living in California. Here’s what I know: all kids can be great eaters and mealtime must be easy. I create simple, healthy recipes the whole family will love.


  1. Love these — I love that there is protein in them! Do you think it would be possible to make waffles out of this recipe?

  2. Love this recipe. We use it all the time and have passed it on to countless others who’ve enjoyed them at our house. Never bother with separate mixing – we just bung all the ingredients in a bowl and mix it all up. Also yummy dotted with a few blueberries halfway through the cooking process. Thanks for a brilliant recipe.

  3. just made this for breakfast, but did not have almond meal, so I made my own. Used Trader Joe’s dry roasted and unsalted almonds and ground them up in the food processor. Also, did not have a ripe banana, so defrosted one from the freezer. The pancakes were delicious. Fluffy with a nutty bite.

  4. I made these today, and they were amazing. I didn’t have yogurt, so I used sour cream. Thanks again for these great recipes!

  5. Thanks for another delicious and healthy recipe! I make them every week for my 22 mo twins. Today we made them with applesauce instead of bananas because that is what I had on-hand, and they turned out great!

  6. I had a sleepless-mommy moment and grabbed strawberry instead of plain yogurt, but used it anyway and oh my gosh–they’re the best pancakes I’ve ever made. Love this recipe. Will do plain yogurt next time, though! So sweet they could be dessert.

  7. We have made these every Saturday morning for the last few weeks- easy, quick, & soooooo good. We make them with honey & lactose free yoghurt.

  8. My son is on a gluten free diet. Could I make this recipe with 1 1/2 cups of almond flour instead of the 1/2 cup regular flour?

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