Greek Yogurt Banana Pancakes Recipe

Recipes.net Team
Recipes.net Team Published May 17, 2020

This delicious and healthy recipe replaces traditional buttermilk in pancakes with greek yogurt for a yummy and smooth breakfast. The yogurt’s velvety texture adds a bit of fluff to your usual pancake.You’ll be craving this banana pancake recipe for breakfast every now and then.

How To Make Greek Yogurt Banana Pancake

  • 1 egg
  • ½ tbsp. olive oil
  • 1 ripe banana (mashed)
  • 1 cup Voskos nonfat Greek yogurt
  • 1 tbsp. honey
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. cinnamon
  • dash salt
  1. In a bowl, combine the wet ingredients: egg, oil, yogurt, mashed banana and yogurt.
  2. In a separate, smaller bowl combine the flour, baking powder, baking soda, cinnamon and salt.
  3. Fold in the dry ingredients into the wet until just combined. Lumps are OK!
  4. If the batter is too thick, add a bit of milk.
  5. Heat a non-stick griddle or pan to medium and drop in the batter, about a quarter cup per pancake.
  6. Once you see bubbles on top and a golden brown edge, check that the pancake is coming off the pan smoothly and flip.
  7. If you are having trouble removing the pancakes, add a touch of oil or butter.

How To Make Greek Yogurt Banana Pancake

0 from 0 votes
Preparation Time: 10 mins
Cooking Time: 5 mins
Total Time: 15 mins
Serves:

Ingredients

  • 1 egg
  • ½ tbsp. olive oil
  • 1 ripe banana, mashed
  • 1 cup Voskos nonfat Greek yogurt
  • 1 tbsp. honey
  • 1 cup all purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. cinnamon
  • dash salt

Instructions

  1. In a bowl, combine the wet ingredients: egg, oil, yogurt, mashed banana and yogurt.
  2. In a separate, smaller bowl combine the flour, baking powder, baking soda, cinnamon and salt.
  3. Fold in the dry ingredients into the wet until just combined. Lumps are OK!
  4. If the batter is too thick, add a bit of milk.
  5. Heat a non-stick griddle or pan to medium and drop in the batter, about a quarter cup per pancake.
  6. Once you see bubbles on top and a golden brown edge, check that the pancake is coming off the pan smoothly and flip.
  7. If you are having trouble removing the pancakes, add a touch of oil or butter.

Nutrition

  • Calcium: 224mg
  • Calories: 220kcal
  • Carbohydrates: 37g
  • Cholesterol: 44mg
  • Fat: 4g
  • Fiber: 2g
  • Iron: 2mg
  • Potassium: 238mg
  • Protein: 11g
  • Saturated Fat: 1g
  • Sodium: 468mg
  • Sugar: 9g
  • Vitamin A: 78IU
  • Vitamin C: 3mg
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