Description
Delicious and healthy Greek Yogurt Pancakes made with ripe banana, rolled oats, and cinnamon, perfect for a quick breakfast. These fluffy pancakes blend Greek yogurt into the batter for added creaminess and protein, cooked on the stovetop to golden perfection and served with your favorite toppings.
Ingredients
Pancake Batter
- 1 medium banana
- 2 large eggs
- ½ cup + 2 tablespoons old fashioned rolled oats
- ¼ cup plain Greek yogurt (full-fat recommended)
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon sea salt
For Cooking
- Cooking spray or a small amount of oil for skillet
For Serving (Optional)
- Maple syrup
- Fresh berries
- Banana slices
Instructions
- Blend: Place the banana, eggs, rolled oats, Greek yogurt, cinnamon, baking powder, and sea salt into a blender. Blend on high speed until the mixture is completely smooth and well combined into a thick batter.
- Heat Skillet: Preheat a non-stick skillet over medium heat and spray lightly with cooking spray to prevent sticking.
- Pour Batter: Once the skillet is hot, pour about ¼ cup of the pancake batter onto the skillet for each pancake.
- Cook Pancakes: Cook pancakes until small bubbles form on the surface and the edges begin to set, approximately 2-3 minutes. Carefully flip the pancake using a spatula and cook the other side for 1-2 more minutes, or until cooked through and golden brown.
- Repeat: Continue cooking with the remaining batter to make about 6 small pancakes.
- Serve: Stack the pancakes on a plate and top with maple syrup, fresh berries, banana slices, or other favorite toppings. Enjoy warm!
Notes
- Use ripe bananas for natural sweetness and better blending.
- Full-fat Greek yogurt adds creaminess but you can use low-fat if preferred.
- Cooking spray or a light oil coating is recommended to prevent sticking.
- This recipe yields about 6 small pancakes, perfect for 2 servings.
- To make gluten free, ensure oats are certified gluten-free.
