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Banana Yogurt Pancakes (No Milk) Recipe

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4.1 from 55 reviews

  • Author: Sophia
  • Total Time: 22 minutes
  • Yield: 8 pancakes
  • Diet: Vegetarian

Description

These Banana Yogurt Pancakes are a delightful, milk-free breakfast option made with ripe bananas, natural yogurt, whole wheat flour, and a touch of oil. Perfectly fluffy and naturally sweetened, they are quick to prepare and cooked gently on the stovetop for a tender, golden finish. Ideal for a nourishing start to the day or a wholesome snack, these pancakes are easy to customize and enjoy warm.

Ingredients

Wet Ingredients

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

Dry Ingredients

  • ½ cup (65 g) whole wheat flour
  • 1 teaspoon baking powder

Instructions

  1. Prepare dry ingredients: Combine the whole wheat flour with the baking powder in a bowl and whisk together. Set this dry mixture aside while you prepare the wet ingredients.
  2. Mash bananas: In a shallow bowl, mash the ripe bananas thoroughly using a fork. The mixture does not need to be perfectly smooth; slight lumps are fine. Make sure to proceed with the batter immediately after mashing to prevent browning.
  3. Combine wet ingredients: In a medium to large bowl, whisk the mashed bananas, natural yogurt, eggs, and oil together until fully incorporated and smooth.
  4. Make batter: Gradually add the dry ingredients to the wet mixture while whisking gently just until combined. Avoid overstirring to keep the batter light and fluffy.
  5. Cook pancakes: Heat a large non-stick pancake pan over low heat and lightly mist it with cooking spray. Pour spoonfuls of batter onto the pan, aiming for 3-4 pancakes per batch. Cook gently over low heat for about 3 minutes until bubbles form and the edges look set, then carefully flip and cook the other side for 2 more minutes until golden and cooked through. Keep pancakes spaced apart as they expand while cooking.
  6. Serve: Remove pancakes from the pan and serve warm. While cooking the remaining batter, cover the cooked pancakes with a large lid, bowl, or foil to keep them warm. Reheat leftovers briefly in a microwave if needed before serving.

Notes

  • Use very ripe or overripe bananas for maximum natural sweetness and flavor.
  • Do not overstir the batter after adding dry ingredients to ensure fluffy pancakes.
  • Cook pancakes over low heat to allow them to cook through without burning.
  • Avoid overcrowding the pan; make 3-4 pancakes per batch for best results.
  • Best served hot, but leftovers can be refrigerated in a covered container for up to 2 days and reheated in a microwave.
  • The batter can be prepared ahead of time, covered, and refrigerated overnight.
  • Prep Time: 10 minutes
  • Cook Time: 12 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: American

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