These actually turned out pretty good (apart from one oopsie on my part). I thought it was a really interesting recipe because it doesn't use any milk or butter, but they cooked up just like normal pancakes and turned out moist and fluffy!

I'll definitely try making these again. I could see this becoming my go-to pancake recipe, because I always have yogurt in the fridge but I almost never have milk, so this is really handy. I'll have to try it in my waffle maker too!

Some notes on the recipe for anyone interested:

The banana slices got nice and caramelized when the second side was cooking, but they didn't stay stuck to the pancake batter very well. Next time I might try dredging one side of the banana slices in flour to help them stick to the batter better, or maybe just smushing the bananas up and replacing some of the yogurt with it instead.

I had to make a couple substitutions for ingredients I didn't have on hand, but they seemed to work out quite well:

- For the wheat germ, I used the same volume of rolled oats. I was worried they would end up as weird chewy bits but I really didn't notice them at all.

- Instead of the low-fat lemon yogurt the recipe calls for, I used 4% Greek yogurt with a bit of water to loosen it up. To get the flavour, I mixed in some lemon juice and sugar since I assume any commercial flavoured yogurt will also be sweetened and there's no other sugar in the recipe.

I made a mistake when I was making the batter and misread the baking powder as baking soda. That's a big oops! Fortunately, I also missed the additional 0.5 tsp of baking soda it called for, so at least I didn't put in fully 3x the required amount. The pancakes definitely had a bit of that icky baking soda taste, but it wasn't too bad. I dunno why they would call for baking powder in a recipe with that much yogurt anyways, because there's definitely plenty of acid for the baking soda to react with. In the future I think I would just use 1.5 tsp of baking soda and forget the baking powder.