Description
These dairy-free banana yogurt pancakes are light, fluffy, and naturally sweetened with ripe bananas. They’re made without milk, using yogurt to provide creaminess and moisture, making them a healthier and wholesome breakfast option.
Ingredients
Scale
- 2 medium ripe or overripe bananas
- 5 tablespoons natural yogurt
- 2 large eggs
- 1 tablespoon oil (any kind)
- ½ cup (65g) whole wheat flour
- 1 teaspoon baking powder
Instructions
- In a bowl, mash the bananas until smooth and creamy.
- Add the yogurt, eggs, and oil to the mashed bananas. Mix well until combined.
- In a separate bowl, whisk together the whole wheat flour and baking powder.
- Slowly add the dry ingredients to the wet ingredients, stirring until just combined. Be careful not to overmix.
- Heat a non-stick skillet or griddle over medium heat and lightly grease with a bit of oil.
- Pour about ¼ cup of batter onto the griddle for each pancake. Cook for about 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 1-2 minutes, until golden brown on both sides.
- Repeat with the remaining batter, greasing the griddle as necessary.
- Serve warm with your favorite toppings such as maple syrup, sliced bananas, or a drizzle of honey.
Notes
- You can substitute the whole wheat flour with regular all-purpose flour if preferred.
- Add cinnamon or vanilla extract to the batter for extra flavor.
- For a dairy-free version, use a plant-based yogurt such as almond or coconut yogurt.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddled
- Cuisine: American