Banana Oatmeal Pancakes With Greek Yogurt (Printable)

Fluffy, naturally sweetened pancakes made with ripe bananas and hearty oats, served with creamy Greek yogurt for a wholesome breakfast.

# What You'll Need:

→ Wet Ingredients

01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup milk (dairy or plant-based)
04 - 1 tsp vanilla extract
05 - 2 tbsp melted butter or coconut oil

→ Dry Ingredients

06 - 1 1/4 cups rolled oats
07 - 1/2 cup whole wheat flour
08 - 1 1/2 tsp baking powder
09 - 1/2 tsp baking soda
10 - 1/2 tsp cinnamon
11 - 1/4 tsp salt

→ For Serving

12 - 1 cup Greek yogurt
13 - Maple syrup, to taste
14 - Fresh berries or sliced bananas (optional)

# How to Make It:

01 - Pulse the rolled oats in a blender or food processor until ground into a coarse flour texture.
02 - Mash the ripe bananas in a large mixing bowl until smooth. Whisk in eggs, milk, vanilla extract, and melted butter or coconut oil until fully combined.
03 - Add the oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt to the wet mixture. Stir gently until just combined, being careful not to overmix.
04 - Preheat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
05 - Pour approximately 1/4 cup of batter per pancake onto the heated surface. Cook for 2-3 minutes until bubbles form on top and edges appear set. Flip and cook for an additional 1-2 minutes until golden brown and cooked through.
06 - Serve pancakes warm topped with Greek yogurt, maple syrup to taste, and fresh berries or banana slices if desired.

# Expert Advice:

01 -
  • The texture is impossibly fluffy for something made entirely with wholesome ingredients
  • They keep you full for hours without that heavy pancake crash
  • The batter comes together in one bowl with barely any effort
02 -
  • Overmixing the batter will make your pancakes tough and dense
  • Letting the batter rest for 5 minutes before cooking makes them fluffier
  • These freeze beautifully and reheat in the toaster for busy mornings
03 -
  • Use a measuring cup to portion the batter for evenly sized pancakes
  • Keep finished pancakes warm in a 200F oven while cooking the rest

Return