Description
Delicious and fluffy Banana Yogurt Pancakes made without milk, using ripe bananas, natural yogurt, and whole wheat flour. These pancakes are perfect for a wholesome breakfast or snack, offering natural sweetness and a tender texture without the need for additional milk.
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 kind)
Instructions
- Prepare dry ingredients: Combine the whole wheat flour with baking powder in a bowl and whisk together. Set this mixture aside for later use.
- Mash bananas: In a shallow bowl, mash the ripe bananas using a fork. The mixture doesn’t have to be perfectly smooth; some small lumps are fine. It’s best to proceed to the next step immediately to prevent bananas from browning.
- Combine wet ingredients: In a medium or large bowl, whisk together the mashed bananas, natural yogurt, eggs, and oil until thoroughly blended.
- Make batter: Gradually add the dry flour mixture to the wet ingredients while whisking gently. Stir just until combined to avoid overmixing, which can make pancakes dense.
- Cook pancakes: Heat a large non-stick pancake pan over medium-low heat and lightly mist with cooking spray. Pour spoonfuls of the batter into the pan, making about 3-4 pancakes per batch. Cook on low heat for approximately 3 minutes until bubbles form and the edges are set, then carefully flip and cook for an additional 2 minutes. Keep space between pancakes as they will expand while cooking.
- Serve: Remove pancakes from the pan and keep them warm by covering with a large lid, bowl, or foil until all batches are cooked. If needed, microwave leftover pancakes briefly before serving.
Notes
- Use very ripe bananas for maximum natural sweetness and enhanced flavor.
- Add dry ingredients gradually and mix lightly to ensure fluffy pancakes without becoming dense.
- Cook over low heat to allow pancakes to cook through without burning.
- Do not overcrowd the pan; 3-4 pancakes per batch is ideal for even cooking.
- Best served hot; leftovers can be refrigerated in a covered container for up to 2 days and reheated in a microwave.
- The batter can be made ahead of time, covered, and refrigerated overnight for convenience.
Nutrition
- Serving Size: 1 pancake
- Calories: 110
- Sugar: 5g
- Sodium: 90mg
- Fat: 4.5g
- Saturated Fat: 0.8g
- Unsaturated Fat: 3.2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 55mg
