These banana pancakes are a simple way to turn a few everyday ingredients into a warm breakfast. Banana provides sweetness, while Greek yogurt and eggs help create a soft, satisfying texture. The oats give the batter structure without requiring a separate flour mixture.
For the best result, use a ripe banana with plenty of brown spots. It will mash more easily and give the pancakes a naturally sweeter flavor. Keep the pan at medium-low heat so the centers have time to cook before the outsides become too dark.
Ingredients
- 1 banana
- 100 grams Greek yogurt
- 2 eggs
- A pinch of salt
- 1 cup old-fashioned oats
Instructions
- Add the oats to a blender and pulse until they have a finer, flour-like texture.
- Add the banana, Greek yogurt, eggs, and salt. Blend until the batter is mostly smooth, stopping to scrape down the sides if needed.
- Let the batter rest for about five minutes. This gives the oats time to absorb some of the moisture and helps the pancakes hold together.
- Warm a nonstick skillet over medium-low heat. Spoon small portions of batter into the skillet, leaving space between them.
- Cook until the edges look set and small bubbles begin to appear on the surface. Turn carefully and cook the second side until golden and cooked through.
- Serve warm, either on their own or with a spoonful of Greek yogurt and sliced banana.
Helpful Tips
Smaller pancakes are easier to turn because this oat-based batter is more tender than traditional pancake batter. If the first pancake spreads too much, allow the remaining batter to rest for another few minutes. If it becomes very thick, stir it before cooking the next batch.
A good nonstick surface also makes a noticeable difference. Wait until the first side is properly set before turning; flipping too early can cause the pancake to break. Cooked pancakes can be cooled and stored in the refrigerator, then gently reheated for a quick breakfast.
