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Banana Yogurt Pancakes (No Milk) Recipe

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4 from 15 reviews

These Banana Yogurt Pancakes are a delicious, wholesome breakfast option made without milk, using ripe bananas and natural yogurt for moisture and flavor. They are fluffy, lightly sweetened naturally by bananas, and made with whole wheat flour for added nutrition. Perfect for a quick, healthy start to your day or a comforting brunch treat.

  • Total Time: 20 minutes
  • Yield: 9 pancakes

Ingredients

Dry Ingredients

  • ½ cup whole wheat flour
  • 1 teaspoon baking powder

Wet Ingredients

  • 2 medium ripe or overripe bananas
  • 5 tablespoons natural yogurt
  • 2 large eggs
  • 1 tablespoon oil (any type)

Instructions

  1. Prepare dry ingredients: Combine the whole wheat flour with the baking powder in a bowl and whisk together until evenly mixed. Set this mixture aside for later use.
  2. Mash bananas: In a shallow bowl, mash the bananas with a fork. The texture does not need to be perfectly smooth; some lumps are fine. It’s best to proceed to batter preparation immediately to prevent the bananas from browning.
  3. Combine wet ingredients: In a medium to large bowl, whisk together the mashed bananas, natural yogurt, eggs, and oil until fully incorporated and smooth.
  4. Make batter: Gradually add the dry flour and baking powder mixture into the wet mixture, whisking gently and just until combined. Avoid overmixing to keep the pancakes tender.
  5. Cook pancakes: Heat a large non-stick pancake pan over medium-low heat and mist with cooking spray. Spoon batter into the pan to form 3-4 pancakes per batch. Cook on low heat for about 3 minutes until bubbles form and edges look set, then carefully flip and cook the other side for about 2 minutes until golden and cooked through. Leave space between pancakes as they will expand while cooking.
  6. Serve: Remove cooked pancakes from the pan and keep warm by covering with a large lid, bowl, or foil. Microwave briefly if needed before serving. Enjoy warm with your favorite toppings.

Notes

  • Use ripe or overripe bananas for the best natural sweetness and moisture.
  • Cooking on low heat is crucial to allow the pancakes to cook through without burning.
  • Do not overcrowd the pan to ensure even cooking and proper expansion of pancakes.
  • Whole wheat flour adds fiber and nutrients, but you can substitute with all-purpose flour if desired.
  • Keep cooked pancakes covered and warm while finishing the batch to maintain softness.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://iamstarved.com/banana-yogurt-pancakes-no-milk-recipe/