Fluffy Greek Yogurt Banana Pancakes with Cardamom

Steps

1. Melt the butter and let it cool slightly; set aside 1 tablespoon of it for the skillet. Dice the banana.
2. In a large bowl, whisk the flour, sugar, baking powder, baking soda, salt and cardamom.
3. In a second bowl, whisk the Greek yogurt, milk, egg yolks, vanilla and the remaining melted butter until smooth.
4. In a clean bowl, beat the egg whites until they hold soft peaks.
5. Stir the yogurt mixture into the flour mixture just until no dry streaks remain; a few lumps are fine.
6. Gently fold the beaten egg whites into the batter, then fold in the banana. Let the batter rest 5 minutes.
7. Heat a nonstick skillet over medium-low heat and brush it lightly with a little of the reserved butter.
8. Pour about 1/3 cup of batter per pancake into the skillet. Cook 2 to 3 minutes until bubbles form and the edges look set, then flip and cook 2 minutes more until golden and cooked through, about 160°F (71°C) in the center.
9. Repeat with the remaining batter, brushing the skillet with the rest of the reserved butter between batches. Serve warm.