If you’re craving a breakfast that feels nourishing, comforting, and downright delicious, the Banana Oat Greek Yogurt Pancakes Recipe is exactly what you need. This recipe combines the natural sweetness of ripe banana with hearty oats and creamy Greek yogurt to create pancakes that are fluffy, wholesome, and packed with protein. Whether you’re rushing through a busy morning or savoring a slow weekend brunch, these pancakes bring that perfect balance of flavor and nutrition that keeps you energized and smiling.
Ingredients You’ll Need
These ingredients are simple, wholesome, and thoughtfully chosen to create the perfect texture and flavor harmony in your Banana Oat Greek Yogurt Pancakes Recipe. Each item adds a special touch, from the nuttiness of oats to the tang of Greek yogurt, making this recipe both easy and satisfying.
- Rolled oats (1/2 cup or 40 g): Provide fiber and a chewy texture that makes these pancakes hearty without heaviness.
- Baking powder (1/2 tsp): Helps the pancakes rise for fluffiness and lightness.
- Ground cinnamon (1/2 tsp): Adds a warm, comforting spice that pairs beautifully with banana.
- Ripe banana (1/2 medium, about 50 g): Offers natural sweetness and moisture, reducing the need for added sugar.
- Egg whites (2 large): Provide structure and protein without extra fat.
- Plain Greek yogurt (1/4 cup or 60 g): Gives a creamy tanginess and boosts protein content for fullness.
- Unsweetened almond milk (1–2 Tbsp or 15–30 ml): Makes the batter smooth and ensures just the right consistency.
- Vanilla extract (1/2 tsp): Enhances all the flavors with a sweet, aromatic note.
- Cooking spray or oil: Essential for greasing the skillet to get that perfect golden crust.
How to Make Banana Oat Greek Yogurt Pancakes Recipe
Step 1: Preheat the Skillet
Start by warming your skillet over medium heat and coat it generously with cooking spray or a little oil. Getting the pan hot enough is the secret to achieving a beautifully golden and evenly cooked pancake crust. Resist the urge to rush this part; a well-heated skillet sets the stage for pancake perfection.
Step 2: Blend the Batter
Drop all your ingredients into a blender in the exact order listed—starting with the oats and finishing with vanilla extract. Blitz everything on high speed until the rolled oats break down and your batter turns silky smooth and frothy. The blending process not only makes the batter velvety but also helps eliminate any graininess from the oats, turning simple ingredients into pancake magic.
Step 3: Cook the Pancakes
Pour the batter onto the sizzling skillet using a ladle or a 1/4 cup measuring cup for consistent size. Cook each pancake for about one minute, keeping an eye out for dry edges and bubbles forming on the surface—those bubbles tell you it’s almost time to flip.
Step 4: Flip and Finish Cooking
Carefully turn your pancakes using a spatula and let them cook for an additional two minutes until they develop a gorgeous golden color and are cooked through. Keep your skillet lightly greased in between batches to prevent sticking and ensure every pancake emerges perfectly golden and scrumptious.
Step 5: Serve and Enjoy
Remove your pancakes from the skillet and stack them while warm. These Banana Oat Greek Yogurt Pancakes Recipe pancakes are best enjoyed fresh, topped with your favorite complements to enhance their naturally delightful flavors.
How to Serve Banana Oat Greek Yogurt Pancakes Recipe
Garnishes
Adding a few thoughtful garnishes makes these pancakes even more inviting. Think fresh sliced bananas, a handful of blueberries, or a sprinkle of chopped nuts for crunch. A drizzle of honey or pure maple syrup adds just enough sweetness without overpowering the wholesome banana-oat goodness.
Side Dishes
Pair your pancakes with some crisp bacon or savory turkey sausage for a delicious contrast of flavors. Alternatively, a small bowl of Greek yogurt with honey and walnuts offers extra creaminess and protein, making the meal well-rounded and satisfying.
Creative Ways to Present
For an extra special brunch, try stacking your Banana Oat Greek Yogurt Pancakes Recipe in a tall tower topped with mixed berries and a dusting of powdered cinnamon. Serve alongside a smoothie or freshly brewed coffee for a cozy and inviting table setup that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you happen to have any leftover pancakes (and you probably will), place them in an airtight container and keep them refrigerated. They will stay fresh and ready to enjoy for up to 2 days, making busy mornings a breeze when you need a quick breakfast fix.
Freezing
These banana oat pancakes freeze beautifully, making them a perfect batch-cooking option. Lay them flat on a baking sheet, freeze until solid, then stack with parchment paper between to prevent sticking. Store in a freezer-safe bag for up to 2 months and enjoy them anytime you need a nutritious, speedy meal.
Reheating
To reheat, simply pop the pancakes in a toaster or microwave until warmed through. The toaster will bring back their crispness, while the microwave offers convenience. Add a little extra topping or spread to revive their fresh-from-skillet appeal.
FAQs
Can I use regular oats instead of rolled oats?
While rolled oats work best for texture and blending smoothness, you can substitute with quick oats if needed. Just note that the batter may be slightly thinner, and the pancakes could be a little less chewy.
Is it possible to make this recipe vegan?
This Banana Oat Greek Yogurt Pancakes Recipe relies on egg whites and Greek yogurt for structure and protein, so making it vegan would require substitutions like flax egg and non-dairy yogurt, which may change the texture somewhat.
How do I know when the pancakes are cooked through?
Look for bubbles forming on the surface and edges starting to dry out before flipping. After flipping, a golden-brown color and firm texture indicate they are fully cooked inside.
Can I add sweeteners like sugar or honey to the batter?
The ripe banana provides natural sweetness, so extra sugar isn’t necessary. However, if you prefer sweeter pancakes, adding a teaspoon of honey or maple syrup to the batter is absolutely fine.
What size of bananas work best for this recipe?
Medium-sized ripe bananas are ideal as they provide just the right amount of moisture and sweetness without making the batter too wet. Overripe bananas with dark spots are perfect!
Final Thoughts
There’s something truly special about this Banana Oat Greek Yogurt Pancakes Recipe that keeps me coming back for more. They strike the perfect balance between healthful ingredients and comforting taste, making every bite feel like a warm hug. I wholeheartedly encourage you to try this recipe and watch how quickly it becomes a beloved staple in your breakfast rotation.
Print
Banana Oat Greek Yogurt Pancakes Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 1 serving (about 3 medium pancakes)
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Description
Delicious and healthy Banana Oat Greek Yogurt Pancakes that are quick to make and perfect for a nutritious breakfast. These pancakes are made with wholesome ingredients like rolled oats, ripe banana, Greek yogurt, and egg whites, blended to a smooth batter and cooked on the stovetop to golden perfection. Naturally sweet and packed with protein and fiber, they make a satisfying meal to start 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 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
Other
- Cooking spray or oil, for greasing the skillet
Instructions
- Preheat the Skillet: Preheat a skillet over medium heat and spray or lightly oil it. Wait until it’s hot to ensure the pancakes get a nice golden sear.
- Blend the Batter: Add oats, baking powder, cinnamon, banana, egg whites, Greek yogurt, almond milk, and vanilla extract to a blender. Blend on high until the oats are finely ground and the mixture is smooth and frothy.
- Cook the Pancakes: Pour about 1/4 cup of batter onto the hot skillet for each pancake. Cook for about 1 minute, until the edges look set and bubbles form on the surface.
- Flip and Finish Cooking: Carefully flip each pancake and cook for another 2 minutes until golden brown and cooked through. Grease the skillet as needed between batches.
- Serve: Remove from skillet and serve warm with toppings such as fresh fruit, honey, or nut butter as desired.
Notes
- For thicker pancakes, use less almond milk; for thinner batter, add more as needed.
- Make sure the skillet is hot before adding batter to get a good sear.
- You can substitute rolled oats with quick oats for a smoother texture but the batter may be runnier.
- Use egg whites to reduce fat and cholesterol while keeping protein high.
- Enjoy these pancakes fresh, but leftovers can be refrigerated and gently reheated.
