Easy Greek Yogurt Banana Pancakes

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Hey there, pancake lovers!

Are you ready for a breakfast treat? I’ve got the perfect recipe that you’re going to flip over!

Today, I’m sharing my Greek yogurt banana pancakes.

They’re fluffy, tasty, and packed with protein. Plus, they’re so easy to whip up!

You won’t be able to resist these yummy pancakes. Let’s dive right in!

Preparation Time	10-15 minutes
Cooking Time	15-20 minutes
Total Time	25-35 minutes
Level of Difficulty	Easy

Ingredients

• 1 cup plain greek yogurt
• 2 eggs
• 3/4 cup milk or buttermilk
• 2 teaspoons vanilla essence
• 1/2 cup oat flour
• 1/2 cup regular flour
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 2 teaspoons baking powder
• 2 ripe bananas, sliced
• Butter or oil for cooking

Step 1: Prepare the Wet and Dry Ingredients

In a medium mixing bowl, whisk together Greek yogurt, eggs, milk, and vanilla extract until the mixture is smooth and free of lumps.

In a separate bowl, combine the oat flour, all-purpose flour, salt, sugar, and baking powder.

Mix these dry ingredients thoroughly.

Step 2: Combine Wet and Dry Ingredients

Gently mix the dry ingredients into the bowl with the wet ingredients.

Stir until just combined; it’s okay if the batter has a few lumps.

If the batter appears runny, you can add up to 1/4 cup more all-purpose flour to reach the desired consistency.

Step 3: Heat the Pan

Heat a little butter or oil in a 12-inch nonstick skillet on the stovetop over medium heat.

Allow the pan to get hot enough so that the pancakes cook evenly.

Step 4: Cook the Pancakes

Once the pan is heated, use a 1/4 cup measuring cup to drop pancake batter onto the skillet, cooking 2-3 pancakes at a time.

Place a few banana coins into each pancake and cook for about 2 minutes, until bubbles form in the middle of the pancakes.

Use a turner spatula to flip the pancakes and cook the other side for an additional 1-2 minutes, until golden brown.

Transfer the pancakes to a plate.

Step 5: Continue Cooking and Serve

Repeat the cooking process, 2-3 pancakes at a time, until all the batter is used up.

Serve the pancakes warm with a drizzle of maple syrup and a pat of butter for a delicious finish.