Banana yogurt pancakes are light, airy and full of banana flavour. They are made using whole wheat flour and do not contain any milk. Healthy, simple to make and delicious, these taste great the next day, too!
Prepare dry ingredients: Combine the flour with the baking powder and stir using a whisk. Set aside.
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.
Combine wet ingredients: In a medium/large bowl whisk together the banana, yogurt, eggs and oil until thoroughly incorporated.
Make batter: Gradually add the dry mixture whisking in just to combine (do not overstir).
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.
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.
Notes
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.
Fry over a low heat so the pancakes cook through and don’t brown too quickly. Do not overcrowd the pan. I recommend making 3-4 pancakes using a large non-stick pan.
Best served hot. Leftovers can be refrigerated, covered, for up to 2 days, and reheated in a microwave.
The batter can be made ahead, covered and refrigerated overnight.