Description
These fluffy banana yogurt pancakes are made without milk using ripe bananas, natural yogurt, eggs, and whole wheat flour. They’re soft, naturally sweet, and perfect for an easy homemade breakfast.
Ingredients
Scale
- 2 medium bananas (ripe/overripe)
- 5 tablespoons natural yogurt
- 2 large eggs
- 1 tablespoon oil (any)
- ½ cup whole wheat flour
- 1 teaspoon baking powder
Instructions
- Peel the bananas and mash them in a medium mixing bowl until mostly smooth.
- Add the natural yogurt, eggs, and oil. Whisk until well combined.
- Add the whole wheat flour and baking powder. Stir gently until just combined, without overmixing.
- Let the batter rest for about 5 minutes.
- Heat a nonstick skillet over medium-low to medium heat and lightly grease if needed.
- Spoon small portions of batter into the skillet, leaving space between pancakes.
- Cook for approximately 2–3 minutes, until the edges look set and bubbles begin to appear on the surface.
- Carefully flip and cook for another 1–2 minutes, until golden and cooked through.
- Repeat with the remaining batter and serve warm with your favorite toppings.
Notes
- Use ripe or overripe bananas for the best sweetness and flavor.
- Plain Greek yogurt can be substituted for natural yogurt; the batter may be thicker.
- Cook over moderate heat to prevent the banana sugars from browning too quickly.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Recipes
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3 small pancakes
- Calories: 280 kcal
- Sugar: 12 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 39 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 185 mg
Keywords: Fluffy Banana Yogurt Pancakes, banana pancakes without milk, banana yogurt pancakes, whole wheat banana pancakes, easy banana breakfast