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Banana Yogurt Pancakes (No Milk) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 89 reviews
  • Author: Lily
  • Prep Time: 8 minutes
  • Cook Time: 12 minutes
  • Total Time: 20 minutes
  • Yield: 9 pancakes
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Description

Delicious and healthy Banana Yogurt Pancakes made without milk, perfect for a quick breakfast or snack. These pancakes use ripe bananas and natural yogurt to create a fluffy texture and natural sweetness, combining whole wheat flour and baking powder for a wholesome twist. Cooked gently on the stovetop, they are easy to prepare and ideal for the whole family.

Ingredients

Dry Ingredients

  • ½ cup whole wheat flour
  • 1 teaspoon baking powder

Wet Ingredients

  • 2 medium bananas (ripe or overripe)
  • 5 tablespoons natural yogurt
  • 2 large eggs
  • 1 tablespoon oil (any type)

Instructions

  1. Prepare dry ingredients: Combine the whole wheat flour and baking powder in a bowl using a whisk to mix evenly. Set this mixture aside for later use.
  2. Mash bananas: Peel and place the ripe bananas in a shallow bowl, then mash them with a fork until mostly smooth, leaving some small lumps for texture. Prepare the batter immediately to prevent browning.
  3. Combine wet ingredients: In a medium or large bowl, whisk together the mashed bananas, natural yogurt, eggs, and oil until the mixture is smooth and thoroughly incorporated.
  4. Make batter: Gradually add the dry flour mixture to the wet ingredients, whisking gently just until combined. Avoid overmixing to keep the pancakes tender.
  5. Cook: Heat a large non-stick pancake pan over low heat and spray lightly with cooking spray. Spoon batter onto the pan to make 3-4 pancakes per batch. Cook gently for about 3 minutes until bubbles appear and edges look set, then flip and cook the other side for about 2 minutes. Ensure the pancakes have enough space as they will expand during cooking.
  6. Serve: Remove pancakes from the pan and keep warm by covering them with a large lid, bowl, or foil while finishing the remaining batter. Reheat briefly in the microwave if needed before serving.

Notes

  • Use ripe or overripe bananas for the best natural sweetness and moist texture.
  • Do not overmix the batter to keep pancakes fluffy and tender.
  • Cook pancakes on low heat to avoid burning and ensure they cook evenly inside.
  • Keep cooked pancakes covered to retain warmth and moisture before serving.
  • These pancakes are naturally free from milk but include yogurt for moisture and flavor.

Find it online: https://dishmelt.com/banana-yogurt-pancakes-no-milk-recipe/