Description
These Banana Yogurt Pancakes are a delicious and healthy breakfast option that uses ripe bananas and natural yogurt instead of milk. Made with whole wheat flour and cooked on a stovetop, these pancakes are fluffy, naturally sweet, and perfect for a quick morning meal or snack.
Ingredients
Scale
Wet Ingredients
- 2 medium bananas, ripe or overripe
- 5 tablespoons natural yogurt
- 2 large eggs
- 1 tablespoon oil (any type)
Dry Ingredients
- ½ cup whole wheat flour
- 1 teaspoon baking powder
Instructions
- Prepare dry ingredients: Combine the whole wheat flour with the baking powder in a bowl and whisk together to evenly distribute the baking powder. Set this mixture aside.
- Mash bananas: In a shallow bowl, use a fork to mash the bananas. The mixture doesn’t need to be perfectly smooth; some lumps are fine. It’s best to proceed to the next step quickly to avoid browning.
- Combine wet ingredients: In a medium to large bowl, whisk together the mashed banana, natural yogurt, eggs, and oil until fully incorporated and smooth.
- Make batter: Gradually add the dry flour mixture to the wet ingredients while whisking gently to combine. Avoid overmixing to keep the pancakes fluffy; stop as soon as everything is mixed.
- Cook: Heat a large non-stick pancake pan over low heat and lightly mist or grease with cooking spray. Pour spoonfuls of batter onto the pan to make 3-4 pancakes per batch, leaving space between them as the batter will expand. Cook for about 3 minutes on one side until set and lightly browned, then flip and cook for about 2 more minutes on the other side.
- Serve: Remove pancakes from the heat and serve immediately. To keep cooked pancakes warm while finishing batches, cover them with a large lid or foil. Reheat briefly in the microwave if necessary before serving.
Notes
- Use very ripe bananas for maximum natural sweetness and flavor.
- Add dry ingredients gradually when mixing to avoid overmixing and ensure fluffy pancakes.
- Cook pancakes over low heat to prevent burning and ensure they cook through evenly.
- Do not overcrowd the pan; cook in batches of 3-4 pancakes.
- Best served hot but leftovers can be refrigerated, covered, up to 2 days and reheated in the microwave.
- The batter can be prepared in advance, covered, and stored in the refrigerator overnight.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 5g
- Sodium: 110mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
