Banana Yogurt Pancakes (No Eggs)

If you have too many ripe bananas in your kitchen, make these healthy banana pancakes with yogurt! They are ultra fluffy, and kids love them for breakfast or as a lunchbox snack.

How To Make Banana Yogurt Pancakes

It’s super easy to make Banana Yogurt Pancakes with only a few ingredients and less than 15 minutes.

Ingredients

All you need to make these healthy protein-packed pancakes for breakfast are:

• All-purpose flour
• Wholewheat flour – I like to use a combination of all-purpose and wholewheat flour to increase the fiber in the recipe, which makes the pancakes very fulfilling. But, you can also swap the whole wheat flour for more flour or house homemade oat flour.
• Mashed ripe bananas – choose bananas with dark spots on the skin for the best sweetness and texture. The riper the bananas, the moister the pancakes.
• Unsweetened almond milk or milk of choice.
• Plain Greek yogurt – any yogurt works in this recipe, including Greek yogurt and dairy-free yogurt kinds like oat yogurt, and almond yogurt for a vegan pancake option.
• Baking powder
• Baking soda
• Maple syrup or crystal sweetener you like.
• Vanilla extract

Combining Dry Ingredients

Whisk the flour, wholewheat flour, baking soda, and baking powder in a large mixing bowl. Set aside.

Combining Liquid Ingredients

In another bowl, place the banana pieces and mash with a fork or potato masher until a thin liquid banana puree forms.

Combine with yogurt, almond milk, maple syrup, and vanilla extract

Finally, stir the dry ingredients into the wet ingredients until a thick pancake batter forms.

Cooking Pancakes

Warm a pancake griddle or non-stick crepe pan over medium heat. Grease the pan’s surface with a small amount of coconut oil or cooking spray with olive oil.

Rub the whole surface with oil to grease the pan evenly.

Scoop about 2-3 tablespoons of pancake batter into the hot pan and cook for 2-3 minutes or until bubbles forms on top of the pancakes.

Slide a spatula under the pancakes and flip on the other side.

Cook for an extra 1 minute until light, fluffy, and cooked through.

Cool down on a wire rack or a plate while cooking the remaining batter.

Serving Greek Yogurt Banana Pancakes

Serve these yogurt pancakes plain or with some of the delicious toppings below.

• Nut butter, including peanut butter, almond butter, and cashew butter, for a boost of healthy fat and plant-based proteins.
• Jam
• Sliced bananas
• Berries – Strawberries, blueberries, boysenberries, or raspberries.
• Maple syrup or any liquid sweetener like agave or brown rice syrup.
• Chocolate chips
• Sliced almonds or crushed peanuts
• A dollop of yogurt

Storage Instructions

These Banana Yogurt Pancakes can be stored for up to 3 days in an airtight container in the fridge.

You can also freeze the yogurt pancakes in zip-lock bags and thaw them in the fridge the day before.

Allergy Swaps

Below I listed some options to adapt these easy banana yogurt pancakes and make them allergy-friendly.

• Gluten-free – you can replace the flour with the same amount of all-purpose gluten-free flour blend containing gum.
• Nut-free – replace the almond milk with any milk you like including cow milk, oat milk, and coconut milk.
• Vegan option – use a plant-based yogurt like oat yogurt and maple syrup as a sweetener.

Frequently Asked Questions

Below are answers to the most popular questions.

Why Is My Pancake Batter So Thick?

This can happen if your whole wheat flour is higher in fiber. Stir in more almond milk – up to 1/4 cup additional.

Can I Add Fruits Or Chocolate Chips To The Batter?

Yes, you can add up to 1/3 cup of fresh or frozen berries to the pancake batter or chocolate chips you like.

Can I Add Oat Flour To The Recipe?

You can make banana oat yogurt pancakes with this recipe. Replace the whole wheat flour with oat flour in the same amount.