Banana Yogurt Pancakes (No Milk) are the perfect healthy alternative to traditional pancakes, offering a light and fluffy texture without any milk. This recipe combines the natural sweetness of ripe bananas with the tang of yogurt to create a unique and delicious pancake. With just a few simple ingredients, you can make a nutritious breakfast or snack that is both filling and satisfying. The addition of whole wheat flour adds a nutty flavor and boosts the fiber content, making these pancakes a great choice for those looking for a wholesome breakfast option.

These pancakes are ideal for anyone with dietary restrictions or those who simply want to enjoy a lighter, dairy-free option. They’re naturally sweetened by the bananas, so you don’t need to add any sugar, and the yogurt gives them a creamy texture without the need for milk. Whether you’re serving them to your family or enjoying them solo, these pancakes are sure to become a breakfast favorite!

Why You’ll Love This Recipe

Banana Yogurt Pancakes are not only incredibly easy to make, but they also pack a punch of nutrition with the combination of ripe bananas and yogurt. The bananas add natural sweetness, so you don’t need any added sugars, while the yogurt provides a creamy texture without the use of milk. These pancakes are also a great option for anyone who wants to incorporate whole grains into their diet with the use of whole wheat flour. They’re light, fluffy, and full of flavor, making them a perfect breakfast or brunch treat for anyone looking to start their day in a healthy way.

Ingredients

Ripe or overripe bananas (about 2 medium)
Natural yogurt
Large eggs
Oil (any kind)
Whole wheat flour
Baking powder

Variations

Here are some easy ways to customize these Banana Yogurt Pancakes:

Add Spices: For extra flavor, you can add a pinch of cinnamon or vanilla extract to the batter.
Add Fruit: Stir in some fresh berries, such as blueberries or sliced strawberries, for a fruity twist.
Sweeten It: If you prefer sweeter pancakes, you can drizzle a little honey or maple syrup on top or add a small amount of brown sugar to the batter.
Make Them Vegan: Use plant-based yogurt and flax eggs (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water) instead of the eggs to make this recipe vegan-friendly.
Gluten-Free Version: Use a gluten-free flour blend instead of whole wheat flour for a gluten-free alternative.

How to Make the Recipe

Step 1: Prepare the Bananas

Mash the ripe bananas in a large bowl until they are smooth with only a few small chunks remaining.

Step 2: Mix Wet Ingredients

Add the natural yogurt, eggs, and oil to the mashed bananas. Stir well until everything is well combined and smooth.

Step 3: Add Dry Ingredients

Add the whole wheat flour and baking powder to the wet ingredients. Stir gently until the batter just comes together. Be careful not to overmix, as this can result in dense pancakes.

Step 4: Heat the Pan

Heat a non-stick skillet or griddle over medium heat and lightly grease with oil or butter.

Step 5: Cook the Pancakes

Pour 1/4 cup of the pancake batter onto the skillet for each pancake. Cook for 2-3 minutes on the first side until bubbles begin to form on the surface. Flip the pancake and cook for another 1-2 minutes on the other side, or until golden brown.

Step 6: Serve

Serve the pancakes warm with your favorite toppings, such as maple syrup, fresh fruit, or a dollop of yogurt.

Tips for Making the Recipe

Use Overripe Bananas: The riper the banana, the sweeter and more flavorful the pancakes will be. Overripe bananas work best for this recipe.
Don’t Overmix: When combining the wet and dry ingredients, stir gently to avoid overmixing, which can result in dense pancakes.
Adjust Consistency: If the batter is too thick, add a splash of water or extra yogurt to reach the desired consistency.
Keep the Pancakes Warm: If making a large batch, keep the pancakes warm by placing them on a baking sheet in a 200°F (93°C) oven while you cook the rest.

How to Serve

Banana Yogurt Pancakes are delicious on their own, but you can enhance them with a variety of toppings. Serve them with fresh fruit like berries, sliced bananas, or even a drizzle of peanut butter for added flavor. A generous pour of maple syrup or honey makes these pancakes even sweeter, while a dollop of yogurt on top gives them a creamy finish. For a more indulgent treat, top them with a sprinkle of granola or chocolate chips.

Make Ahead and Storage

Storing Leftovers

Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in the microwave for 20-30 seconds, or warm them in a skillet.

Freezing

These pancakes freeze well for up to 3 months. To freeze, let the pancakes cool completely and then place them in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. Reheat them by popping them in the toaster or microwave.

Reheating

To reheat frozen pancakes, toast them until golden brown, or microwave for 20-30 seconds per pancake, depending on your microwave’s strength.

FAQs

1. Can I use a different flour?

Yes, you can use regular all-purpose flour or a gluten-free flour blend if you prefer.

2. Can I add chocolate chips to this recipe?

Yes, you can fold in chocolate chips or other mix-ins like nuts or dried fruit to make these pancakes even more delicious.

3. Can I use a non-dairy yogurt?

Absolutely! You can use any plant-based yogurt, such as coconut or almond yogurt, as a substitute for dairy yogurt.

4. Can I make this recipe vegan?

Yes, to make these pancakes vegan, use plant-based yogurt and substitute the eggs with flax eggs.

5. How do I prevent the pancakes from sticking to the pan?

Make sure your pan is preheated and lightly greased with oil or butter to prevent sticking.

6. Can I double this recipe?

Yes, you can easily double or triple the recipe to serve a larger group.

7. Can I make these pancakes ahead of time?

Yes, you can make the pancakes ahead of time and store them in the refrigerator or freezer. Reheat them as needed.

8. Can I use regular bananas instead of ripe bananas?

Ripe bananas provide natural sweetness and moisture. Using less ripe bananas might affect the texture and flavor of the pancakes.

9. Can I substitute the baking powder?

If you don’t have baking powder, you can substitute it with baking soda, but you will need to add an acid like vinegar or lemon juice to activate it.

10. How can I make the pancakes fluffier?

Be sure not to overmix the batter, as this can make the pancakes dense. Also, make sure the pan is hot enough before cooking to allow the pancakes to rise properly.

Conclusion

Banana Yogurt Pancakes (No Milk) are a quick, easy, and nutritious breakfast that can be made with minimal ingredients. They are naturally sweetened by ripe bananas, and the yogurt provides a creamy texture without the need for milk. This recipe is perfect for anyone looking for a dairy-free, healthy breakfast that doesn’t sacrifice flavor or fluffiness. Whether you’re enjoying them on a busy morning or preparing a weekend brunch, these pancakes are sure to become a favorite in your household!