Description

These Banana Oat Greek Yogurt Pancakes are a wholesome and delicious breakfast option, packed with protein and fiber. Made with rolled oats, ripe banana, Greek yogurt, and egg whites, they are blended into a smooth batter and cooked on a skillet for a fluffy texture. Perfect for a quick, nutritious start to your day, these pancakes offer a natural sweetness and can be topped with fresh fruit, honey, or nut butter.

Ingredients

Scale

Dry Ingredients

1/2 cup (40 g) rolled oats
1/2 tsp baking powder
1/2 tsp ground cinnamon

Wet Ingredients

1/2 medium-size ripe banana, sliced (about 50g)
2 large egg whites
1/4 cup (60 g) plain Greek yogurt
1–2 Tbsp (15–30 ml) unsweetened almond milk
1/2 tsp vanilla extract

Other

Cooking spray or oil, for greasing the skillet

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Instructions

Preheat the Skillet: Preheat a skillet over medium heat and coat it well with cooking spray or oil. Allow it to get very hot before starting to cook the pancakes to ensure a golden, even sear.
Blend the Batter: Add all the ingredients to a blender in the order listed—starting with oats and ending with vanilla extract. Blend on high until the oats are broken down and the batter is smooth and frothy.
Cook the Pancakes: Using a ladle or 1/4 cup (60 ml) measuring cup, pour the batter onto the hot skillet to form pancakes of your desired size. Cook each pancake for about 1 minute until edges look dry and bubbles appear on the surface.
Flip and Finish Cooking: Carefully flip each pancake with a spatula and cook for another 2 minutes, or until golden and cooked through. Repeat the process with the remaining batter, greasing the skillet between each batch as needed.
Serve: Remove the pancakes from the skillet and serve warm with your favourite toppings, such as fresh fruit, a drizzle of honey, or a dollop of nut butter.

Notes

Make sure the skillet is well preheated to get a nice golden crust on the pancakes.
If the batter is too thick, you can add a little more almond milk to reach your desired consistency.
Use ripe bananas for natural sweetness and best flavor.
These pancakes can be frozen and reheated in a toaster or microwave.
For a vegan version, substitute egg whites and Greek yogurt with plant-based alternatives.