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These healthy Greek yogurt banana pancakes are fluffy and soft, packed with protein, made with whole wheat flour, and low in added sugar
If you are looking for a way to add some greek yogurt into your diet, or just want a better-for-you pancake recipe, these healthy Greek yogurt banana pancakes are a must try! They are made just a handful of ingredients like eggs, bananas and whole wheat flour and are perfect for meal prep. Both of my kids (ages 6 and 1) love these pancakes. I’ve been making these for a while now and the best part is there is such a small amount of added sugar, so these pancakes are perfect for toddlers. You could even omit the maple syrup all together if you’d like! Let’s get started.
Main Ingredients
Greek Yogurt: I use full fat, grass-fed when possible!
Eggs: pasture eggs are great.
Whole Wheat Flour: I specifically use sprouted whole wheat, but regular will work too.
Milk: dairy or non-dairy will work.
Bananas: of course! Instead of mashing these into the batter, we will be adding them on top of the pancakes.
How to Make Healthy Greek Yogurt Banana Pancakes
It’s so simple! Just add your wet ingredients to a medium bowl (eggs, Greek yogurt, milk, vanilla) and whisk very well. Then add in your dry ingredients (whole wheat flour, baking powder, baking soda, salt and cinnamon) and mix until combined. The batter should be thick but easily pourable.
Next, turn your burner to medium-low heat and grease the pan. I use butter. Then slice your bananas while the pan is heating up. Use about 1/3 cup of batter per pancake. Add your thinly sliced banana on top of the pancake after pouring the batter and then flip when you start to see bubbles forming. Cook each side until golden brown. Enjoy immediately or store in the fridge.
Tips for Perfect Pancakes
-Make sure your batter isn’t too thick or too thin. Too thick and they might not cook in the middle. Too thin and they won’t be as fluffy. The perfect consistency is similar to a smoothie. Thick but easily pourable. If the batter is too thick, add some more milk. If the batter is too thin, add a little more flour.
-Don’t make your banana slices too thick. This can cause them to slide off the pancake and make a mess. Slice the bananas thin and wait a minute or so after you pour the batter to place them on the pancake.
-Make sure to let your pan heat up before you add the batter. This will help your pancakes cook faster and get nice and fluffy.
FAQ
while I haven’t tested it myself, gluten-free flour or oat flour should work. The texture might be a little different.
just use a non-dairy yogurt and milk.
definitely. They will last about 4-5 days in the fridge.
you can! Just omit and add an extra two tbsp of milk. Just know they won’t be sweet.
don’t use them! Feel free to sub in chocolate chips, walnuts, berries etc.
More Pancake Recipes (Vegan and Gluten-Free)
Vegan Blender Blueberry Pancakes [GF]
Vegan Blender Banana Oat Pancakes [GF]
Vegan Fluffy Oat Flour Pancakes [GF, Oil-Free]
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If you make this recipe, don’t forget to take a photo and tag @wholesome.crumbs on Instagram!
Healthy Greek Yogurt Banana Pancakes
Ingredients
Wet Ingredients
- 1 cup Greek yogurt
- 2 eggs
- 1/4 cup milk
- 2 or 3 tbsp pure maple syrup
- 2 tsp vanilla extract
Dry Ingredients
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/2 tsp ground cinnamon or to taste
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 large banana thinly sliced
Instructions
- Add your wet ingredients to a medium bowl (eggs, Greek yogurt, milk, pure maple syrup, vanilla) and whisk very well.
- Then add in your dry ingredients (whole wheat flour, baking powder, baking soda, salt and cinnamon) and mix until combined. The batter should be thick but easily pourable.
- Next, turn your burner to medium-low heat and grease the pan. I use butter. Then slice your banana while the pan heats up.
- Use about 1/3 cup of batter per pancake. Add your thinly sliced banana on top of the pancake after pouring the batter, and then flip when you start to see bubbles forming. Cook each side until golden brown. Enjoy immediately or store in the fridge.
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