Pancakes are a breakfast staple, and these Banana Yogurt Pancakes (No Milk) offer a delightful twist on the traditional recipe. By skipping the milk, this version uses ripe bananas and natural yogurt to provide the perfect balance of sweetness and moisture. These pancakes are a healthier option, packed with natural ingredients and a soft, fluffy texture that everyone will love. Perfect for anyone looking for a dairy-free or milk-free breakfast option, these pancakes are both simple and delicious!

Not only do these pancakes make a nutritious start to the day, but they are also quick to prepare, making them ideal for busy mornings. The bananas add natural sweetness, reducing the need for extra sugar, while the yogurt gives them a smooth and creamy consistency.

Why You’ll Love This Recipe

1. Dairy-Free Option

No milk required! This recipe uses yogurt and bananas for moisture and flavor, making it perfect for those who are avoiding dairy.

2. Natural Sweetness

The ripe bananas provide natural sweetness, which eliminates the need for added sugar, making these pancakes a healthier choice.

3. Quick and Easy

This recipe is simple to follow and doesn’t take long to prepare, making it great for busy mornings or when you’re craving a tasty breakfast in no time.

4. Nutritious and Wholesome

With whole wheat flour and yogurt, these pancakes are high in fiber and protein, giving you a nutritious breakfast option that keeps you satisfied.

5. Customizable

You can easily customize the pancakes by adding your favorite mix-ins such as chocolate chips, berries, or nuts to the batter.

Ingredients (Serves 2-3)

2 medium ripe or overripe bananas
5 tablespoons natural yogurt
2 large eggs
1 tablespoon oil (any type)
½ cup (65 g) whole wheat flour
1 teaspoon baking powder

Variations

Vegan Version: Replace the eggs with flaxseed meal (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg) and use a dairy-free yogurt alternative.
Gluten-Free Version: Use a gluten-free flour blend instead of whole wheat flour to make this recipe gluten-free.
Banana Chocolate Chip Pancakes: Add mini chocolate chips to the batter for a fun twist.
Add Berries: Add fresh or frozen berries to the pancake batter for an extra fruity flavor.

How to Make the Recipe

Step 1: Prepare the Wet Ingredients

In a medium bowl, mash the bananas with a fork until smooth. Add the natural yogurt, eggs, and oil, and stir until combined.

Step 2: Mix the Dry Ingredients

In a separate bowl, combine the whole wheat flour and baking powder.

Step 3: Combine Wet and Dry Ingredients

Add the dry ingredients to the wet ingredients and mix until just combined. Be careful not to overmix; it’s okay if the batter is a little lumpy.

Step 4: Cook the Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease it with oil. Pour about ¼ cup of batter onto the skillet for each pancake. Cook until bubbles appear on the surface (about 2-3 minutes), then flip and cook for another 1-2 minutes, or until golden brown.

Step 5: Serve and Enjoy

Serve warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.

Tips for Making the Recipe

Use Ripe Bananas: The riper the bananas, the sweeter and easier they are to mash, which enhances the overall flavor of the pancakes.
Don’t Overmix the Batter: Overmixing can lead to dense pancakes. Stir just until the dry ingredients are incorporated.
Use Medium Heat: Cooking over medium heat ensures that the pancakes cook through without burning on the outside.
Add Mix-ins: Customize the flavor by adding ingredients like chocolate chips, nuts, or berries to the batter.

How to Serve

These Banana Yogurt Pancakes are delicious on their own or topped with:

Maple syrup and fresh fruit.
Peanut butter and banana slices for extra richness.
Greek yogurt and a drizzle of honey.
Nuts like almonds or walnuts for added crunch.

Make Ahead and Storage

Storing Leftovers

Leftover pancakes can be stored in an airtight container in the fridge for up to 2 days. Reheat them in the microwave or on a skillet until warmed through.

Freezing

These pancakes freeze well! Stack them with parchment paper between each pancake and wrap them in plastic wrap before placing them in a freezer-safe bag. They will keep for up to 3 months in the freezer. To reheat, just pop them in a toaster or on a griddle.

Reheating

To reheat, microwave for 20-30 seconds or warm on a griddle until heated through. You can also toast them for a crispy edge.

FAQs

1. Can I use regular flour instead of whole wheat flour?

Yes, you can use all-purpose flour in place of whole wheat flour if you prefer a lighter pancake.

2. Can I make these pancakes gluten-free?

Yes, you can substitute the whole wheat flour with a gluten-free flour blend to make them gluten-free.

3. What type of yogurt should I use?

Natural yogurt works best, but you can use Greek yogurt or even a dairy-free alternative if you’re avoiding dairy.

4. Can I add chocolate chips to the batter?

Yes, feel free to add mini chocolate chips or other mix-ins like nuts or berries for added flavor.

5. Can I make the batter ahead of time?

Yes, you can prepare the batter ahead of time and store it in the fridge for up to 1 day.

6. How can I make these pancakes fluffier?

For fluffier pancakes, make sure to avoid overmixing the batter and cook them on medium heat for the best results.

7. Can I use frozen bananas?

Fresh or frozen bananas both work well, but make sure to thaw frozen bananas and mash them before using.

8. Are these pancakes vegan?

To make this recipe vegan, replace the eggs with a flaxseed meal mixture (1 tbsp flaxseed meal + 2.5 tbsp water = 1 egg) and use dairy-free yogurt.

9. Can I freeze these pancakes?

Yes, you can freeze the pancakes for up to 3 months. Just be sure to separate each pancake with parchment paper.

10. What can I serve with these pancakes?

These pancakes are great with maple syrup, fresh fruit, yogurt, or a drizzle of honey.

Conclusion

These Banana Yogurt Pancakes (No Milk) are the perfect breakfast for anyone looking for a dairy-free, healthy, and delicious option. They are quick to make, naturally sweetened with bananas, and packed with wholesome ingredients. Whether you’re avoiding milk, looking for a nutritious meal, or simply craving something different, these pancakes will satisfy your taste buds and fuel your day.