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
Scale
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.
