Description
These Banana Oat Greek Yogurt Pancakes are a delicious and nutritious breakfast option. Made with wholesome ingredients like rolled oats, ripe banana, and Greek yogurt, these pancakes are easy to whip up and perfect for a satisfying morning meal.
Ingredients
Scale
Dry Ingredients:
- 1 cup rolled oats
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- pinch of salt
Wet Ingredients:
- 1 large ripe banana
- 1/2 cup plain Greek yogurt
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 to 4 tablespoons milk (as needed for consistency)
Additional:
- butter or oil for greasing the pan
Instructions
- Prepare the Batter: Blend oats into flour, add banana, Greek yogurt, eggs, baking powder, baking soda, cinnamon, vanilla, and salt. Blend until smooth. Adjust consistency with milk as needed.
- Cook the Pancakes: Heat skillet, pour batter, cook until bubbles form, then flip and cook until golden brown. Repeat with remaining batter.
- Serve: Top with maple syrup, fresh fruit, or nut butter and enjoy!
Notes
- For a dairy-free version, use plant-based yogurt and milk.
- Pancakes can be stored in the fridge for up to 3 days or frozen for up to 1 month.
Nutrition
- Serving Size: 1 pancake
- Calories: 115
- Sugar: 4g
- Sodium: 130mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 47mg