If you’re looking to transform your morning routine with something both nourishing and downright delicious, let me introduce you to the Banana Oat Greek Yogurt Pancakes Recipe. These pancakes are an incredible blend of wholesome oats, ripe bananas, and creamy Greek yogurt, creating a fluffy texture and a naturally sweet flavor that feels like a warm hug on your plate. Light, protein-packed, and perfect for a quick breakfast or brunch, this recipe is a total game-changer. Get ready to fall in love with pancakes that are as good for you as they taste.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role to ensure the perfect taste, texture, and even color of these pancakes. They’re simple pantry staples you probably already have on hand, making this dish approachable yet seriously satisfying.
- Rolled oats (1/2 cup, 40 g): Gives the pancakes a hearty texture and provides fiber, making them more filling.
- Baking powder (1/2 tsp): Helps the batter rise and become fluffy and light.
- Ground cinnamon (1/2 tsp): Adds warmth and aromatic sweetness for a cozy flavor.
- Ripe banana (1/2 medium, about 50g): Naturally sweetens the pancakes and keeps them moist.
- Egg whites (2 large): Provide structure and protein without adding extra fat.
- Plain Greek yogurt (1/4 cup, 60 g): Boosts creaminess, tanginess, and protein content for a balanced bite.
- Unsweetened almond milk (1–2 Tbsp, 15–30 ml): Adjusts batter consistency without overpowering the flavors.
- Vanilla extract (1/2 tsp): Elevates the overall flavor with a subtle sweetness.
- Cooking spray or oil: For greasing the skillet to get that golden crust without sticking.
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 drizzle of oil. It’s essential to wait until the pan is hot before pouring the batter so your pancakes develop a beautiful golden sear. This step gives the finished pancakes that picture-perfect color and a slight crispness on the edges that everybody loves.
Step 2: Blend the Batter
Pour your rolled oats, baking powder, ground cinnamon, sliced banana, egg whites, Greek yogurt, almond milk, and vanilla extract into a blender in the order listed. Blend until the oats are fully broken down and your batter turns smooth and frothy. This blending step is what turns simple ingredients into the luscious, fluffy base of your pancakes. Plus, it means you’re only dirtying one bowl!
Step 3: Cook the Pancakes
Use a ladle or a 1/4 cup measuring cup to scoop the batter onto the hot skillet, shaping your pancakes to the size you like. Let them cook for about one minute or until you see the edges start to dry and bubbles forming on the surface. This signals that they’re ready for flipping. Don’t rush it—patience here makes for those perfectly cooked centers and crisp edges.
Step 4: Flip and Finish Cooking
Gently flip the pancakes using a spatula and cook for another two minutes, or until they achieve a beautiful golden-brown color and are cooked all the way through. Repeat this process with any remaining batter, making sure to re-grease the skillet between batches if needed to avoid sticking. Watching them puff up and turn golden is one of the most rewarding cooking moments.
Step 5: Serve
Once cooked, transfer your pancakes to a warm plate and get ready to elevate them with your favorite toppings. Whether it’s fresh berries, a drizzle of honey, or a nut butter dollop, these pancakes are a canvas for your creativity and indulgence.
How to Serve Banana Oat Greek Yogurt Pancakes Recipe
Garnishes
These pancakes are splendid with a variety of garnishes. Fresh fruit like blueberries, sliced strawberries, or banana slices add natural sweetness and a bright pop of color. A drizzle of maple syrup or honey complements the banana’s flavor perfectly. For an extra touch of indulgence, consider a spoonful of nut butter or a sprinkle of chopped nuts for crunch and richness.
Side Dishes
To round out your meal, serve these pancakes alongside crispy turkey bacon or a light mixed green salad with lemon vinaigrette to balance the sweetness. A side of scrambled eggs or a smoothie can add protein and variety, making your breakfast even more satisfying.
Creative Ways to Present
Fancy a bit of fun? Stack the pancakes into a towering tower or create mini pancake stacks using a smaller ladle. Try layering them with yogurt and fresh fruit between each layer to make a pancake parfait. You can also sprinkle cinnamon or dust powdered sugar over the top for a café-style finish that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Store any leftover pancakes in an airtight container in the refrigerator for up to 3 days. To keep them from becoming soggy, place a paper towel between layers to absorb excess moisture. Reheat gently to bring back their soft, fluffy texture.
Freezing
These pancakes freeze beautifully! Lay them flat on a baking sheet and freeze until solid, then transfer the pancakes to a freezer-safe bag or container. They’ll keep for up to 2 months. This makes mornings a breeze — just pop them out and reheat for a quick, healthy start.
Reheating
Reheat your frozen or refrigerated pancakes in a toaster, oven, or microwave. For best results, the toaster or oven will help maintain the crispy edges while warming through the inside. The microwave works well if you’re in a hurry but can make them a little soggy if left too long.
FAQs
Can I use quick oats instead of rolled oats?
Quick oats can work as a substitute, but rolled oats provide better texture and structure in the pancakes. If using quick oats, be mindful that the batter may turn out a bit thinner and the texture slightly different.
Is it okay to use regular yogurt instead of Greek yogurt?
Greek yogurt is thicker and adds creaminess and protein, which contribute to the pancake’s fluffy texture. Using regular yogurt may result in thinner batter and less rise, but it can still work in a pinch.
Can I make this recipe vegan?
To make a vegan version, substitute the egg whites with flax or chia egg alternatives and use plant-based yogurt. Keep in mind that the texture and rise might differ slightly, but the pancakes will still be tasty and nutritious.
How do I know when the pancakes are cooked through?
Look for bubbles forming on the surface and the edges starting to dry before flipping. After flipping, cook until golden on the other side. The pancakes should feel springy to the touch and cooked through when cut into.
Can I add mix-ins to this Banana Oat Greek Yogurt Pancakes Recipe?
Absolutely! Blueberries, chopped nuts, or dark chocolate chips make great additions. Just fold them gently into the batter after blending for an extra burst of flavor and texture.
Final Thoughts
This Banana Oat Greek Yogurt Pancakes Recipe is truly a delightful way to start your day, combining the perfect balance of nutrition, flavor, and simplicity. Once you try them, you’ll never look back to ordinary pancakes again. So grab your blender and skillet, and treat yourself to a breakfast that feels indulgent and wholesome all at once.
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 nutritious, protein-packed breakfast option that combines the natural sweetness of ripe bananas with the wholesome goodness of oats and creamy Greek yogurt. Quick to prepare and cooked on the stovetop, these pancakes are fluffy, flavorful, and perfect for a healthy 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
- For a dairy-free version, substitute Greek yogurt with a plant-based yogurt alternative.
- You can increase almond milk quantity for a thinner batter or reduce for thicker pancakes.
- Adding a pinch of salt enhances the flavors even more.
- Use ripe bananas for natural sweetness and better flavor.
- Store leftovers covered in the refrigerator for up to 2 days and reheat gently on the skillet.
