If you’re on the hunt for a breakfast treat that’s wholesome and bursting with flavor, look no further than the Banana Oat Greek Yogurt Pancakes Recipe. This delightful stack brings together the natural sweetness of ripe bananas, the hearty goodness of oats, and the creamy tang of Greek yogurt for a pancake experience that’s both nourishing and indulgent. Effortlessly fluffy, protein-packed, and free from any added refined sugars, these pancakes are a perfect way to start your morning with a smile and sustained energy.
Ingredients You’ll Need
This Banana Oat Greek Yogurt Pancakes Recipe calls for simple pantry ingredients that each play a key role in balancing taste, texture, and nutrition. Every item—from the oats to the vanilla extract—is essential for making your pancakes fluffy, flavorful, and utterly satisfying.
- Rolled oats (1/2 cup, 40 g): The foundation that adds a rustic texture while keeping pancakes hearty and fiber-rich.
- Baking powder (1/2 tsp): Helps your pancakes rise to that perfect fluffy height without any heaviness.
- Ground cinnamon (1/2 tsp): Adds a warm, comforting spice that complements the banana beautifully.
- Ripe banana (1/2 medium, sliced, about 50g): Naturally sweetens the batter and lends moisture for tender pancakes.
- Large egg whites (2): Provide protein and structure while keeping the pancakes light.
- Plain Greek yogurt (1/4 cup, 60 g): Brings creaminess and tang, plus an extra protein boost that keeps you full longer.
- Unsweetened almond milk (1–2 Tbsp, 15–30 ml): Adjusts batter consistency without overpowering the flavor.
- Vanilla extract (1/2 tsp): Infuses a subtle sweetness and aromatic depth to elevate every bite.
- Cooking spray or oil: For greasing your skillet to ensure the pancakes don’t stick and brown beautifully.
How to Make Banana Oat Greek Yogurt Pancakes Recipe
Step 1: Preheat the Skillet
Get started by heating your skillet over medium heat. Coat it generously with cooking spray or a light brush of oil. A well-heated skillet is crucial because it helps your pancakes cook evenly and get that irresistible golden crust we all love.
Step 2: Blend the Batter
In a blender, combine your rolled oats, baking powder, cinnamon, banana slices, egg whites, Greek yogurt, almond milk, and vanilla extract in the order listed. Blitz on high speed until the oats break down completely and the batter turns smooth and frothy. This step creates a silky base that yields tender pancakes with a pleasantly dense yet airy texture.
Step 3: Cook the Pancakes
Pour about 1/4 cup of batter onto the hot skillet for each pancake. Let the batter spread naturally without pressing it down. Cook the pancakes for roughly one minute until the edges start to look set and bubbles surface on top—those bubbles are your signal that it’s time to flip.
Step 4: Flip and Finish Cooking
Carefully flip each pancake with a spatula and let it cook for another two minutes, or until it’s beautifully golden and cooked through. If you’re making multiple batches, remember to grease your skillet between rounds to keep those pancakes from sticking.
Step 5: Serve
Once cooked, transfer your pancakes to a warm plate and prepare to dress them up just the way you like. Whether you prefer fresh berries, a drizzle of honey, nut butters, or simple maple syrup, these pancakes welcome toppings with open arms.
How to Serve Banana Oat Greek Yogurt Pancakes Recipe
Garnishes
Think vibrant and fresh—you can top these pancakes with sliced bananas, juicy blueberries, or even a sprinkle of chopped nuts for crunch. A little honey or pure maple syrup adds a lovely glaze, and don’t shy away from a spoonful of nut butter to amp up richness and protein content.
Side Dishes
Pair your pancakes with a side of crispy turkey bacon or a fresh fruit salad for a balanced breakfast that feels indulgent but not heavy. A hot cup of coffee or herbal tea makes a wonderful companion to complete the experience.
Creative Ways to Present
For a fun twist, layer these pancakes with Greek yogurt and fruit parfait-style or turn them into a scrumptious pancake stack sandwich with nut butter spread between layers. Adding a sprinkle of cinnamon or drizzle of chocolate sauce can transform your serving into a brunch-worthy showstopper.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pancakes, no worries! Store them in an airtight container in the refrigerator for up to 2 days. To keep them at their best, separate each pancake with parchment paper so they don’t stick together.
Freezing
Banana Oat Greek Yogurt Pancakes Recipe leftovers freeze beautifully. Lay them flat in a freezer-safe bag or container, using parchment paper layers to prevent sticking, and freeze for up to one month. This makes for a super convenient breakfast option on hectic mornings.
Reheating
Reheat pancakes gently in a toaster, oven, or non-stick skillet to restore that freshly-cooked texture and warmth. Avoid microwaving alone as it can make pancakes a bit soggy, but a quick crisp-up in a skillet will bring them right back to life.
FAQs
Can I use quick oats instead of rolled oats?
Yes, quick oats can substitute rolled oats in this Banana Oat Greek Yogurt Pancakes Recipe but expect a slightly smoother texture since quick oats are thinner and softer.
What if I don’t have Greek yogurt?
You can swap Greek yogurt with regular plain yogurt or even a dairy-free alternative, but Greek yogurt delivers extra protein and creaminess that really boosts the pancake’s texture and flavor.
Are these pancakes gluten-free?
They can be, depending on the oats you use. Make sure to choose certified gluten-free oats if you need the recipe to be gluten-free.
Can I add sweeteners like sugar or honey to the batter?
This recipe relies on the banana’s natural sweetness, but you may add a small amount of your favorite sweetener if you prefer a sweeter pancake. Just be mindful not to overpower the balance of flavors.
How do I make the pancakes fluffier?
Ensuring the baking powder is fresh and not skipping the blending step to aerate the batter will give your pancakes the fluffiest texture possible. Also, avoid pressing them down while cooking to keep them light.
Final Thoughts
I genuinely believe you’ll fall in love with the Banana Oat Greek Yogurt Pancakes Recipe as much as I have. It takes just minutes to make and transforms simple, wholesome ingredients into a breakfast that feels special and satisfying. Whether you’re cooking for yourself or sharing with loved ones, this recipe promises a delicious start to any day. So next time you’re craving pancakes, give this nutrient-packed version a whirl—you won’t regret it!
Print
Banana Oat Greek Yogurt Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving (approximately 3-4 pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
These Banana Oat Greek Yogurt Pancakes are a healthy and delicious breakfast option, combining wholesome oats, ripe banana, and protein-rich Greek yogurt. Quick to prepare and cooked on the stovetop, they offer a fluffy texture with a hint of vanilla and cinnamon, perfect for a nutritious start to your day.
Ingredients
Dry Ingredients
- 1/2 cup (40 g) rolled oats
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
Wet Ingredients
- 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
- Use rolled oats for the best texture; quick oats can be substituted but may affect consistency.
- If you prefer dairy, you can substitute almond milk with regular milk.
- Cooking spray or a small amount of oil is essential to prevent sticking and achieve a golden crust.
- These pancakes are best served fresh but can be refrigerated for up to 2 days.
- For added sweetness, consider adding a teaspoon of honey or maple syrup to the batter before blending.
