Banana Pancakes with Greek Yogurt
These Banana Pancakes with Greek Yogurt are a fluffy, nutritious breakfast featuring ripe bananas and creamy yogurt. Perfect for a wholesome start, this easy recipe blends natural sweetness with protein, ideal for busy mornings or weekend brunches.
Why You’ll Love This Recipe
These banana pancakes with Greek yogurt are a delightful, healthy breakfast that combines the natural sweetness of ripe bananas with the creamy, protein-packed goodness of Greek yogurt. They’re light yet filling, offering a perfect balance of carbs, protein, and healthy fats to fuel your day. Easy to whip up with minimal ingredients, they’re ideal for busy mornings or leisurely weekends, and the customizable toppings let you tailor them to your taste. Naturally gluten-free with the right flour, they’re a guilt-free treat that kids and adults alike will adore, making them a versatile staple for any breakfast routine.
Recipe Tips and Tricks
- Use Ripe Bananas: Overripe bananas mash easily and add natural sweetness.
- Mix Gently: Avoid overmixing batter to keep pancakes light and fluffy.
- Cook on Low Heat: Low heat prevents burning and ensures even cooking.
- Grease Lightly: Use a nonstick pan with minimal oil or butter for healthier pancakes.
- Test Batter: Drop a small spoonful to check consistency; add a splash of milk if too thick.
- Flip Carefully: Wait for bubbles to form before flipping for perfect shape.
- Warm Yogurt: Stir Greek yogurt with a bit of honey for a warm topping.
- Rest Batter: Let batter sit for 5 minutes to improve texture.
Banana Pancakes with Greek Yogurt
Fluffy banana pancakes with creamy Greek yogurt, healthy and perfect for breakfast.
Ingredients
- ½ cup Greek yogurt
- ½ tsp ground cinnamon
- ½ tsp vanilla extract
- 1 cup oat flour
- 1 large egg
- 1 tsp baking powder
- 1 tsp honey (optional)
- 2 medium ripe bananas, mashed
- 4 tbsp milk
- pinch salt
Instructions
- Mash the Bananas: In a bowl, mash ripe bananas with a fork until smooth and creamy.
- Mix Wet Ingredients: Stir in Greek yogurt, egg, and vanilla extract until well combined with the bananas.
- Add Dry Ingredients: Add oat flour, baking powder, cinnamon, and salt, mixing gently to form a batter.
- Adjust Consistency: Add milk, 1 tablespoon at a time, until the batter reaches a pourable but thick texture.
- Rest the Batter: Let the batter sit for 5 minutes to allow the flour to absorb liquid.
- Heat the Pan: Warm a nonstick skillet over low heat and lightly grease with oil or butter.
- Cook Pancakes: Pour ¼ cup of batter per pancake onto the skillet. Cook until bubbles form, about 2-3 minutes.
- Flip and Cook: Gently flip each pancake and cook for another 1-2 minutes until golden brown.
- Serve Warm: Stack pancakes on a plate and top with a dollop of Greek yogurt and a drizzle of honey, if desired.
- Enjoy Your Breakfast: Savor these fluffy pancakes with your favorite tea or coffee for a delightful start!
Notes
- Use overripe bananas for the sweetest flavor and easiest mashing.
- Avoid overmixing to prevent dense pancakes; lumps are okay.
- Adjust milk to get the right batter consistency for fluffy results.
- Store leftovers promptly; reheat to restore crispness.
- This recipe can be adapted for vegan or gluten-free diets with swaps.
Nutrition Information
Yield
3Serving Size
1Amount Per Serving Calories 277Total Fat 6gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 66mgSodium 261mgCarbohydrates 46gFiber 5gSugar 14gProtein 13g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Ripe Bananas (2 medium): Mashed, provide sweetness and moisture; use spotty ones for best flavor.
- Greek Yogurt (½ cup): Plain, full-fat yogurt adds creaminess and protein; low-fat works too.
- Egg (1 large): Binds the batter and adds richness; use flax egg for vegan option.
- Oat Flour (1 cup): Ground oats offer a gluten-free, fiber-rich base; blend oats if needed.
- Baking Powder (1 tsp): Helps pancakes rise for a fluffy texture.
- Cinnamon (½ tsp): Ground cinnamon adds warm, spicy notes.
- Vanilla Extract (½ tsp): Enhances flavor with a subtle sweetness.
- Milk (2-4 tbsp): Almond or regular milk adjusts batter consistency; add as needed.
- Honey (1 tsp, optional): Drizzle for extra sweetness; use maple syrup as alternative.
- Salt (pinch): Enhances all flavors; use sparingly.
Variations and Substitutions
- Flour Swap: Use almond flour or whole wheat flour for different textures.
- Yogurt Options: Substitute with coconut yogurt for a dairy-free version.
- Egg Alternatives: Use a flax egg (1 tbsp flaxseed + 3 tbsp water) for vegan pancakes.
- Sweetener Swap: Replace honey with agave or skip for natural banana sweetness.
- Spice Variations: Add nutmeg or cardamom for a unique flavor twist.
- Fruit Add-Ins: Mix in blueberries or chopped apples for extra flavor.
- Nut Boost: Sprinkle chopped almonds or walnuts on top for crunch.
- Protein Kick: Add a scoop of protein powder with extra milk to adjust.
Storage Options
- Refrigerator: Store cooked pancakes in an airtight container for up to 3 days; reheat in a toaster.
- Freezer: Freeze with parchment between pancakes for up to 1 month; toast to reheat.
- Batter: Refrigerate batter for up to 1 day; stir before using.
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