Description
These Banana Yogurt Pancakes are a healthy, dairy-free breakfast option made with ripe bananas and natural yogurt for extra fluffiness. Without milk, they still offer a deliciously creamy texture and can be enjoyed by anyone avoiding dairy. These pancakes are quick, easy, and full of flavor.
Ingredients
Scale
- 2 medium ripe or overripe bananas
- 5 tbsp natural yogurt
- 2 large eggs
- 1 tbsp oil (any kind, such as vegetable or coconut oil)
- ½ cup (65g) whole wheat flour
- 1 tsp baking powder
Instructions
- In a large bowl, mash the bananas with a fork until smooth.
- Add the yogurt, eggs, and oil to the mashed bananas, mixing until well combined.
- Stir in the whole wheat flour and baking powder, mixing gently until just combined (don’t overmix).
- Heat a non-stick pan or griddle over medium heat and lightly grease with oil.
- Pour ¼ cup of the batter onto the pan for each pancake. Cook for about 2-3 minutes until small bubbles appear on the surface, then flip and cook for another 1-2 minutes until golden brown and cooked through.
- Serve with your favorite toppings such as fresh fruit, maple syrup, or a dollop of yogurt.
Notes
- If the batter is too thick, you can add a little water or additional yogurt to reach the desired consistency.
- For extra flavor, consider adding a pinch of cinnamon or vanilla extract to the batter.
- These pancakes are naturally sweetened by the bananas, but feel free to drizzle with honey or maple syrup if desired.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Stovetop or griddle
- Cuisine: American