If you’re looking to start your day with something nourishing, filling, and absolutely delicious, this Banana Oat Greek Yogurt Pancakes Recipe is your new best friend. Combining the natural sweetness of ripe bananas, wholesome oats, and the creamy tang of Greek yogurt, these pancakes offer a fluffy texture with a lovely depth of flavor that’s truly irresistible. Whether you’re fuel for a busy morning or a leisurely weekend treat, this recipe makes healthy feel like pure comfort on a plate.
Ingredients You’ll Need
These ingredients are simple, yet they work beautifully together to build the perfect balance of flavor, texture, and nutrition. Each component plays a special role, from adding moisture to infusing gentle sweetness and giving the pancakes their lovely rise and golden color.
- Rolled oats (1/2 cup, 40 g): Adds hearty texture and wholesome fiber for sustained energy.
- Baking powder (1/2 tsp): The magic behind the fluffy lift in every bite.
- Ground cinnamon (1/2 tsp): Brings warmth and subtle spice that enhances the banana.
- Ripe banana (1/2 medium, about 50 g): Naturally sweetens and keeps the pancakes moist and tender.
- Egg whites (2 large): Provide structure without heaviness, making the pancakes light.
- Plain Greek yogurt (1/4 cup, 60 g): Adds creaminess and a slight tang that balances sweetness.
- Unsweetened almond milk (1–2 Tbsp, 15–30 ml): Thins the batter to just the right consistency without overpowering flavor.
- Vanilla extract (1/2 tsp): Enhances the overall aroma and brings a lovely depth to the flavor.
- Cooking spray or oil: For greasing the skillet to achieve that perfect golden crust.
How to Make Banana Oat Greek Yogurt Pancakes Recipe
Step 1: Preheat the Skillet
Start by heating your skillet over medium heat and generously coat it with cooking spray or a light brush of oil. You want it nice and hot so your pancakes cook evenly and develop that golden, slightly crispy outside that makes pancakes so delightful.
Step 2: Blend the Batter
Next, toss all your ingredients into a blender in the listed order — starting with oats and finishing with vanilla extract. Blend on high speed until the oats have completely broken down and you have a smooth, slightly frothy batter. This blending step ensures lightness and evenly distributed flavors in every bite.
Step 3: Cook the Pancakes
Use a ladle or a 1/4 cup measuring cup to pour your batter onto the hot skillet. Form pancakes to whichever size you prefer. Cook them for about one minute, watching closely for dry edges and bubbles popping on the surface—these are your cues that it’s time to flip.
Step 4: Flip and Finish Cooking
Carefully flip each pancake with a spatula and cook for another 2 minutes to achieve a beautiful golden hue and fully cooked center. Repeat the process with the remaining batter, adding more oil or cooking spray if needed to keep the pancakes from sticking.
Step 5: Serve
Once cooked, transfer the pancakes to a plate and serve them warm. The Banana Oat Greek Yogurt Pancakes Recipe shines brightest with fresh, natural toppings, so get creative and enjoy!
How to Serve Banana Oat Greek Yogurt Pancakes Recipe
Garnishes
The best pancakes deserve equally delightful toppings. Fresh berries, sliced bananas, a drizzle of honey or maple syrup, or even a spoonful of almond butter bring extra layers of flavor and texture. A sprinkle of chopped nuts adds some satisfying crunch and makes each forkful exciting.
Side Dishes
Pair these pancakes with some crisp apple slices, a small bowl of Greek yogurt, or a side of scrambled eggs for a balanced breakfast. The creamy, fluffy pancakes easily complement savory eggs or fresh, juicy fruits for a well-rounded meal.
Creative Ways to Present
Stack your pancakes high and finish with a dusting of powdered cinnamon or a swirl of Greek yogurt on top. For a fun twist, serve them rolled up with nut butter inside or topped with your favorite granola for crunch. Presentation can be playful and personalize your perfect breakfast moment.
Make Ahead and Storage
Storing Leftovers
If you have some left after breakfast (though that’s rare!), store them in an airtight container in the refrigerator. They’ll stay fresh for up to 2 days, ready to be easily reheated for a quick second round of enjoyment.
Freezing
These pancakes freeze beautifully. Place cooled pancakes between sheets of parchment paper in a freezer-safe bag or container. They can be frozen for up to a month, making a wonderful grab-and-go option for busy mornings ahead.
Reheating
Reheat pancakes in a toaster, oven, or on a warm skillet for a few minutes until heated through. This helps regain their delicious crisp edges while keeping the inside tender and fluffy, just like when freshly made.
FAQs
Can I use regular yogurt instead of Greek yogurt?
Yes, but the texture will be slightly different. Greek yogurt is thicker and adds creaminess as well as protein; regular yogurt may make the batter a bit more liquid, so you might want to reduce the almond milk slightly.
Are these pancakes gluten-free?
If you use certified gluten-free rolled oats, then yes! Just double-check your ingredients to ensure they haven’t been processed in facilities that handle gluten-containing grains.
Can I make this recipe vegan?
To veganize this recipe, substitute the egg whites with a flax or chia egg and use a plant-based yogurt alternative. The texture will vary slightly, but it’s a wonderful adjustment to suit dietary preferences.
How ripe should the banana be?
Choose a banana that is ripe with plenty of brown spots but not overly mushy. This ensures natural sweetness and perfect moisture without overpowering the batter.
Is it necessary to blend the oats?
Blending the oats makes the batter smooth and the pancakes lighter in texture. If you prefer a chunkier texture, you can pulse the oats less or leave them as they are, but expect a denser pancake.
Final Thoughts
These Banana Oat Greek Yogurt Pancakes Recipe are a heartwarming, nourishing way to treat yourself any morning. They strike a perfect balance between wholesome ingredients and indulgent comfort, making breakfast something to look forward to. Try this recipe soon—you might just find your new favorite pancake tradition.
Print
Banana Oat Greek Yogurt Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving (approximately 3 medium pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
These Banana Oat Greek Yogurt Pancakes are a wholesome and delicious breakfast option, combining the natural sweetness of ripe bananas with the heartiness of rolled oats and the creaminess of Greek yogurt. Quick to prepare and perfect for a nutritious start to your day, these pancakes are light, fluffy, and packed with protein.
Ingredients
Pancake Batter
- 1/2 cup (40 g) rolled oats
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 medium-size ripe banana, sliced (about 50 g)
- 2 large egg whites
- 1/4 cup (60 g) plain Greek yogurt
- 1–2 Tbsp (15–30 ml) unsweetened almond milk
- 1/2 tsp vanilla extract
For Cooking
- Cooking spray or oil, for greasing the skillet
Instructions
- Preheat the Skillet: Preheat a skillet over medium heat and coat it well with cooking spray or oil. Allow it to get very hot before starting to cook the pancakes; this ensures a golden, even sear.
- Blend the Batter: Add all the ingredients to a blender in the order listed—starting with oats and ending with vanilla extract. Blend on high until the oats are broken down and the batter is smooth and frothy.
- Cook the Pancakes: Using a ladle or 1/4 cup (60 ml) measuring cup, pour the batter onto the hot skillet to form pancakes of your desired size. Cook each pancake for about 1 minute until edges look dry and bubbles appear on the surface.
- Flip and Finish Cooking: Carefully flip each pancake with a spatula and cook for another 2 minutes, or until golden and cooked through. Repeat the process with the remaining batter, greasing the skillet between each batch as needed.
- Serve: Remove the pancakes from the skillet and serve warm with your favourite toppings, such as fresh fruit, a drizzle of honey, or a dollop of nut butter.
Notes
- Make sure the skillet is adequately heated before pouring the batter for best results.
- You can adjust the almond milk quantity to achieve your desired batter thickness.
- Use cooking spray or a small amount of oil to prevent sticking during cooking.
- These pancakes are best served immediately but can be stored in the refrigerator and reheated.
- Feel free to customize toppings to suit your taste preferences.
