Go Back
Banana Yogurt Pancakes

Banana Yogurt Pancakes

An easy Greek Yogurt Banana Pancake recipe with a fluffy texture and high in fiber and protein for an healthy fulfilling breakfast.
5 from 9 votes
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Yield: 10 pancakes
Calories: 80kcal
Author: Carine

Ingredients

This recipe may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

Instructions

  • Peel, mash the bananas with a fork or potato masher. Measure exactly 1/2 cup of mashed ripe banana and place it in a mixing bowl.
  • Stir in almond milk, maple syrup, vanilla extract, and Greek Yogurt. Set aside.
  • In another bowl, whisk all the dry ingredients: flour, wholewheat flour, baking powder, baking soda, cinnamon.
  • Stir the dry ingredients into the wet ingredients until a thick banana yogurt pancake batter forms. If too thick, add a bit more almond milk to thin out - up to an extra 2-3 tablespoons.
  • Warm a pancake griddle or pancake pan over medium heat and oil the surface with a teaspoon of coconut oil. Use a piece of absorbent paper to rub the surface with oil.
  • Scoop 3 tablespoons of batter per pancake onto the hot pan.
  • Cook the pancake for 2-3 minutes on the side until bubbles form on the surface, then flip and cook for an extra minute.
  • Repeat these steps with the remaining batter.

Storage

  • Store the pancakes for up to 3 days in the fridge in an airtight container or freeze for later and thaw in the fridge the day before.

Nutrition

Nutrition Facts
Banana Yogurt Pancakes
Serving Size
 
1 pancake
Amount per Serving
Calories
80
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
1
g
6
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
1
mg
0
%
Sodium
 
216
mg
9
%
Potassium
 
78
mg
2
%
Carbohydrates
 
16
g
5
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
3
g
6
%
Vitamin A
 
8
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
142
mg
14
%
Iron
 
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.