Banana Oatmeal Pancakes Greek Yogurt (Printable)
Naturally sweetened pancakes made with ripe bananas and hearty oats, served with creamy Greek yogurt for a wholesome breakfast.
# What You'll Need:
→ Wet Ingredients
01 - 2 large ripe bananas, mashed
02 - 2 large eggs
03 - 1 cup milk (dairy or plant-based)
04 - 1 tsp vanilla extract
05 - 2 tbsp melted butter or coconut oil
→ Dry Ingredients
06 - 1 1/4 cups rolled oats
07 - 1/2 cup whole wheat flour
08 - 1 1/2 tsp baking powder
09 - 1/2 tsp baking soda
10 - 1/2 tsp cinnamon
11 - 1/4 tsp salt
→ For Serving
12 - 1 cup Greek yogurt
13 - Maple syrup, to taste
14 - Fresh berries or sliced bananas (optional)
# Directions:
01 - Pulse rolled oats in blender or food processor until coarse flour forms.
02 - Mash bananas in large bowl until smooth. Whisk in eggs, milk, vanilla extract, and melted butter or coconut oil until well combined.
03 - Add oat flour, whole wheat flour, baking powder, baking soda, cinnamon, and salt to wet mixture. Stir until just combined—do not overmix.
04 - Heat nonstick skillet or griddle over medium heat. Lightly grease with butter or oil.
05 - Pour 1/4 cup batter per pancake onto skillet. Cook 2–3 minutes until bubbles form on top and edges appear set. Flip and cook 1–2 minutes until golden and cooked through.
06 - Serve warm with Greek yogurt, maple syrup drizzle, and fresh berries or banana slices if desired.
# Expert Tips:
01 -
- They are naturally sweetened so you can feel good about serving them any day of the week
- The texture is incredibly fluffy while still packing that satisfying oatmeal heartiness
02 -
- Overmixing the batter will make the pancakes tough and rubbery, so stop as soon as the flour disappears
- Letting the batter rest for 5 minutes before cooking makes noticeably fluffier pancakes
03 -
- Use an ice cream scoop to portion the batter evenly for uniform pancakes every time
- Keep the cooked pancakes warm in a 200°F oven while you finish the batch