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
Scale
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.
