Description
These Banana Yogurt Pancakes are a healthy and dairy-free breakfast option! Made with ripe bananas, natural yogurt, and whole wheat flour, they’re naturally sweet and fluffy. A great way to enjoy a wholesome, nutritious start to your day.
Ingredients
Scale
- 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
Instructions
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Prepare the Wet Ingredients:
- In a bowl, mash the ripe bananas with a fork until smooth.
- Add the natural yogurt, eggs, and oil to the mashed bananas, and mix well until everything is combined.
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Combine the Dry Ingredients:
- In a separate bowl, mix the whole wheat flour and baking powder.
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Mix Wet and Dry Ingredients:
- Gradually add the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few lumps are fine.
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Preheat the Skillet or Griddle:
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little oil.
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Cook the Pancakes:
- Pour about 2-3 tablespoons of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear on the surface and the edges look set.
- Flip the pancake and cook the other side for 1-2 minutes, until golden brown and cooked through.
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Serve:
- Remove the pancakes from the skillet and keep warm while you cook the remaining pancakes. Serve with your favorite toppings, like fresh fruit, syrup, or extra yogurt.
Notes
- You can use any type of oil you prefer, such as coconut, olive, or vegetable oil.
- If the batter is too thick, you can add a little water to adjust the consistency.
- Add a pinch of cinnamon or vanilla extract for extra flavor if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Skillet or Griddle
- Cuisine: American