Banana Yogurt Pancakes (No milk)

Banana yogurt pancakes are light, fluffy and full of banana flavour. They are made using whole wheat flour and do not contain any milk. Healthy, simple to make and delicious, they taste great the next day, too!

See also double chocolate banana pancakes!

These banana yogurt pancakes are moist and fluffy thanks to the combination of fruit and yogurt. The yogurt takes the place of milk creating a light and fluffy texture and enhancing the flavour of these pancakes. The bananas contribute natural sweetness.

These banana and yogurt pancakes are also nutritious - high in protein, low in fat and made with whole grain flour for added fibre.

They are also easy to make - simply mash the bananas, combine with the rest of the ingredients and make the pancakes!

Banana yogurt pancakes: ingredients and substitutions

• Banana: Use very ripe/overripe bananas for sweetness and more intense banana flavour (see also banana french toast bake and banana buttermilk muffins).
• Yogurt: It helps make light, fluffy pancakes (also used in raspberry pancakes and Polish apple pancakes). Use either natural yogurt, Greek yogurt or Skyr.
• Flour: I used regular whole wheat flour (wholemeal flour) but you can use white whole wheat flour instead. For a gluten free option use buckwheat flour.
• Baking powder.
• Eggs.
• Oil: Use any.

Step-by-step recipe instructions

1.Prepare dry ingredients: Combine the flour with the baking powder and stir using a whisk. Set aside.

2. Mash bananas: In a shallow bowl mash the bananas using a fork (the mixture does not need to be perfectly smooth).

• TIP: Make the batter as soon as you've mashed the bananas to keep them from browning.

3. Combine wet ingredients: In a medium/large bowl whisk together the banana, yogurt, eggs and oil until thoroughly incorporated.

4. Make batter: Gradually add the dry mixture whisking in just to combine (do not overstir).

5. Cook: Heat a large non-stick pancake pan then mist with cooking spray. Lower the heat and add spoonfuls of the batter (make 3-4 pancakes per batch). Cook over a low heat (so the pancakes don't burn and have enough time to cook inside) for about 3 minutes, then turn over and cook for about 2 more minutes.

• TIP: These yogurt banana pancakes expand as they cook so do not make them too close together.

6. Serve: Remove from the heat and serve.

• TIP: Keep ready pancakes covered with a large lid/bowl or foil while you are waiting for the rest of the pancakes to cook. Microwave briefly, if necessary, before serving.

Serving suggestions

• As breakfast/brunch:

These banana pancakes with yogurt are delicious with a drizzle of maple syrup, knob of butter or pan-fried slices of banana (as in the photos). They can also be served with fresh berries or homemade fruit compote.

• As a snack:

Because they are naturally sweet and moist these pancakes also make a delicious snack which can be enjoyed cold (as a lunchbox idea or after-school snack).

Make ahead

The banana yogurt pancake batter can be made ahead and refrigerated overnight. Store the batter in an airtight container or cover with cling film (to prevent discoloration). I do not recommend preparing just the bananas ahead as they brown quickly.

Optional modifications

These banana and yogurt pancakes can be made using the following optional ingredients:

• Pinch of cinnamon
• A few drops of vanilla flavour
• 1-2 tablespoons of peanut butter (and a little less banana)

Top tips

• Use very ripe bananas for maximum sweetness and flavour.
• Batter: Add the dry ingredients gradually using a whisk to stir in. Do not overstir the batter (to ensure your pancakes are fluffy). Stop stirring once all the ingredients have been incorporated.
• How to cook: Cook over a low heat so the pancakes cook through and do not brown too quickly. Do not overcrowd the pan. I recommend making 3-4 pancakes using a large non-stick pan.
• Best served hot, but work well also as a cold snack. Leftover yogurt banana pancakes can be refrigerated, covered, for up to 2 days. Reheat in a microwave.
• Freeze for up to 3 months. Defrost in the fridge overnight.

More pancake recipes to try next

• Healthy Blueberry Pancakes
• Healthy Fluffy Pumpkin Pancakes
• Quinoa Pancakes (Vegan, GF)
• Whole Wheat Chia Pancakes

See also these other easy, delicious breakfast recipes!

Recipe

Keep in touch!

If you make these banana yogurt pancakes I'd love to know how they turned out for you. Let me know in the comments below, thanks!

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