Greek Yogurt Pancakes
User Reviews
4.9
Greek Yogurt Pancakes
Description
This recipe blends banana, rolled oats, full-fat Greek yogurt, eggs, cinnamon, baking powder, and salt into a smooth batter, resulting in small pancakes that cook evenly in a non-stick skillet. The oats provide body while the banana and yogurt add moisture and subtle sweetness without overpowering the mild cinnamon note.
The cooking method involves pouring batter portions into a hot pan and flipping once bubbles appear on the surface, producing pancakes with a tender interior and lightly golden outsides. The recipe yields about six small pancakes, suitable for stacking.
Serving suggestions include topping with maple syrup and fresh fruits like berries or banana slices. Leftover pancakes can be stored refrigerated up to four days or frozen for longer storage, reheating easily in a toaster or skillet.
The notes advise storing pancakes in airtight containers and provide freezing durations to maintain freshness, adding convenience for meal planning.
Ingredients
- 1 medium banana
- 2 large egg
- ½ cup + 2 Tablespoons rolled oats old fashioned
- ¼ cup yogurt I used full-fat, plain, Greek
- ½ teaspoon cinnamon
- ½ teaspoon baking powder
- ⅛ teaspoon salt sea salt
Instructions
- Place all ingredients into a blender and blend until smooth.
- Heat a non-stick skillet over medium heat with cooking spray. Once hot, pour pancake batter onto the skillet, using a 1/4 cup to measure.
- Cook until the batter starts to form little bubbles and you can easily get under the pancake with a spatula. Flip pancake and cook for another 1-2 minutes or until pancake is cooked through. Continue process until you run out of batter. You should be able to make 6 small pancakes.
- Stack pancakes and top with maple syrup and fresh berries, banana slices or toppings of choice. Enjoy!
Notes
- Store leftover pancakes in an airtight container in the refrigerator for up to 4 days.
- Freeze pancakes in a freezer-safe bag for up to 3 months for longer storage.
- Reheat pancakes directly from the fridge or freezer using a toaster or on a skillet over low heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 277 kcal
% Daily Value*
| Serving | 3 pancakes (no toppings) | |
| Calories | 277kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 12g | 24% |
| Fat | 9g | 14% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 212mg | 71% |
| Sodium | 343mg | 14% |
| Potassium | 376mg | 8% |
| Fiber | 4g | 16% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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