Description
These Banana Yogurt Pancakes are a healthy and delicious breakfast option made without milk. Featuring ripe bananas, natural yogurt, and whole wheat flour, they are fluffy, naturally sweet, and perfect for a gluten-conscious diet. Cooked on a non-stick pan over low heat to achieve the ideal texture and flavor, this recipe yields light pancakes that are great fresh or reheated.
Ingredients
Scale
Dry Ingredients
- ½ cup whole wheat flour
- 1 teaspoon baking powder
Wet Ingredients
- 2 medium ripe or overripe bananas
- 5 tablespoons natural yogurt
- 2 large eggs
- 1 tablespoon oil (any type)
Instructions
- Prepare dry ingredients: In a bowl, combine the whole wheat flour with the baking powder. Whisk them together and set aside to prepare for incorporation into the batter.
- Mash bananas: Peel and place the ripe bananas into a shallow bowl. Mash them using a fork until smooth, but it’s okay if the texture is slightly lumpy. It’s best to proceed to the next step immediately to prevent browning.
- Combine wet ingredients: In a separate medium or large bowl, whisk together the mashed bananas, natural yogurt, eggs, and oil until the mixture is well blended and smooth.
- Make batter: Gradually add the dry flour and baking powder mixture to the wet ingredients, whisking gently just until combined. Do not overmix to ensure the pancakes remain fluffy.
- Cook pancakes: Heat a large non-stick pancake pan over low heat and lightly spray or grease it. Pour spoonfuls of batter onto the pan, making 3-4 pancakes per batch. Cook each pancake over low heat for about 3 minutes until bubbles form and edges look set, then flip and cook for an additional 2 minutes until golden and cooked through.
- Serve: Remove cooked pancakes from the pan and serve immediately. To keep remaining pancakes warm, cover them with a lid or foil. Reheat leftovers briefly in the microwave before serving.
Notes
- Use very ripe bananas for maximum sweetness and flavor.
- When mixing the batter, add dry ingredients gradually and stir just to combine to keep pancakes fluffy.
- Cook pancakes over low heat to ensure they cook evenly without burning.
- Do not overcrowd the pan; 3-4 pancakes per batch is ideal.
- Best served hot. Leftovers can be stored covered in the refrigerator for up to 2 days and reheated.
- Batter can be prepared in advance and refrigerated overnight, covered.
Nutrition
- Serving Size: 1 pancake
- Calories: 95
- Sugar: 5g
- Sodium: 55mg
- Fat: 3g
- Saturated Fat: 0.7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
