Banana Oatmeal Pancakes Greek Yogurt (Printable)
Naturally sweet, fluffy pancakes blending ripe bananas with hearty oats and creamy Greek yogurt for a satisfying breakfast.
# What You'll Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup milk (dairy or plant-based)
04 - 1 tsp vanilla extract
05 - 2 tbsp melted butter or coconut oil
→ Dry Ingredients
06 - 1 1/4 cups rolled oats
07 - 1/2 cup whole wheat flour
08 - 1 1/2 tsp baking powder
09 - 1/2 tsp baking soda
10 - 1/2 tsp cinnamon
11 - 1/4 tsp salt
→ For Serving
12 - 1 cup Greek yogurt
13 - Maple syrup, to taste
14 - Fresh berries or sliced bananas (optional)
# How To Make It:
01 - Pulse rolled oats in a blender or food processor until coarse flour forms.
02 - Mash bananas in a large bowl until smooth. Whisk in eggs, milk, vanilla extract, and melted butter or coconut oil until fully combined.
03 - Add oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt to the wet mixture. Stir gently until just combined; avoid overmixing to keep pancakes tender.
04 - Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour 1/4 cup batter per pancake onto skillet. Cook 2-3 minutes until bubbles form on surface and edges appear set. Flip and cook 1-2 minutes until golden brown and cooked through.
06 - Serve pancakes warm topped with Greek yogurt, maple syrup drizzle, and fresh berries or banana slices if desired.
# Expert Hints:
01 -
- They taste like dessert but pack enough protein and fiber to keep you full for hours
- The batter comes together in one bowl with zero complicated techniques or special equipment
02 -
- Overmixing the batter makes tough pancakes, so stop as soon as you no longer see dry flour
- Letting the batter rest for 5 minutes before cooking results in fluffier pancakes
03 -
- Keep cooked pancakes warm in a 200 degree F oven while finishing the batch
- Freeze leftover pancakes between layers of parchment paper for quick weekday breakfasts