Name: Banana Cinnamon Yogurt Pancakes (No Flour Needed)
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 ripe bananas, mashed; 1/2 cup Greek yogurt (or dairy-free yogurt); 2 eggs; 1 teaspoon cinnamon; 1/2 teaspoon vanilla extract; 1/4 teaspoon baking powder; Pinch of salt; Butter or oil for cooking; Optional: maple syrup, fresh fruit, or nuts for topping

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These Banana Cinnamon Yogurt Pancakes (No Flour Needed) are a perfect, light, and fluffy gluten-free breakfast or brunch option. With the natural sweetness of ripe bananas, creamy Greek yogurt, and a dash of cinnamon, they’re a healthier alternative to your traditional pancakes—no flour required! Whether you're looking to enjoy a satisfying meal or a wholesome snack, these pancakes tick all the boxes.

Banana Cinnamon Yogurt Pancakes (No Flour Needed)

Ingredients

2 ripe bananas, mashed

½ cup Greek yogurt (or dairy-free yogurt)

2 eggs

1 teaspoon cinnamon

½ teaspoon vanilla extract

¼ teaspoon baking powder

Pinch of salt

Butter or oil for cooking

Optional: maple syrup, fresh fruit, or nuts for topping

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

In a mixing bowl, mash the ripe bananas until smooth.

Add the Greek yogurt, eggs, cinnamon, vanilla extract, baking powder, and salt. Mix well to combine until you have a smooth batter.

Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

Pour small portions of batter (about ¼ cup each) onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown and cooked through.

Serve warm with your favorite toppings like maple syrup, fresh fruit, or nuts.

Servings and Timing

Prep Time: 5 minutes

Cooking Time: 10 minutes

Total Time: 15 minutes

Servings: 4 pancakes

Calories: 180 kcal per serving

Variations

Add-ins: I like to mix in some fresh berries, chopped nuts, or even chocolate chips for a fun twist on these pancakes.

Dairy-Free: If I need a dairy-free version, I simply swap out the Greek yogurt for coconut yogurt and use dairy-free butter or oil for cooking.

Sweeteners: If I want extra sweetness, I can add a drizzle of honey or maple syrup directly into the batter.

Spices: To switch up the flavor, I sometimes add a little nutmeg or ginger to complement the cinnamon.

Vegan Option: For a vegan twist, I replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg substitute.

Storage/Reheating

To store any leftover pancakes, I place them in an airtight container in the refrigerator. They’ll last for up to 2-3 days. When I’m ready to enjoy them again, I simply reheat them in the microwave for about 20-30 seconds or in a hot skillet for 1-2 minutes on each side until warmed through.

FAQs

Can I make these pancakes without eggs?

Yes! I’ve made these pancakes using a flaxseed mixture as an egg replacement, and they turned out delicious. For every egg, mix 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes to thicken.

Can I freeze these pancakes?

Absolutely! I like to freeze the pancakes by placing a layer of parchment paper between each pancake, then storing them in a zip-lock bag. When I’m ready to eat them, I just pop them in the toaster or microwave for a quick breakfast.

Can I use other types of yogurt?

Yes, you can use any type of yogurt in this recipe. I prefer Greek yogurt for the extra creaminess and protein, but you could use regular yogurt, dairy-free options like coconut or almond yogurt, or even Icelandic Skyr for a similar texture.

Are these pancakes suitable for meal prep?

Definitely! These pancakes are perfect for meal prep. I make a batch, store them in the fridge or freezer, and have them ready to grab and go for a quick breakfast or snack during the week.

How do I know when the pancakes are cooked through?

I find that once the bubbles on the pancake's surface begin to pop, it’s time to flip. After flipping, cook for another minute or two, and the pancakes should be golden brown and fully cooked inside.

Conclusion

These Banana Cinnamon Yogurt Pancakes are a delightful, healthy way to enjoy a comforting breakfast or brunch without the need for flour. With their light texture, natural sweetness from bananas, and the richness of Greek yogurt, I find them to be a delicious and nutritious choice. Whether you’re following a gluten-free diet or simply looking for a quick, wholesome meal, these pancakes are a must-try. Enjoy them with your favorite toppings and make breakfast something to look forward to!

Recipe:

Banana Cinnamon Yogurt Pancakes (No Flour Needed)

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Author: Cheryl
Total Time: 15 minutes
Yield: 4 pancakes
Diet: Gluten Free

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Description

These Banana Cinnamon Yogurt Pancakes are a perfect, light, and fluffy gluten-free breakfast or brunch option. With the natural sweetness of ripe bananas, creamy Greek yogurt, and a dash of cinnamon, they’re a healthier alternative to your traditional pancakes—no flour required!

Instructions

In a mixing bowl, mash the ripe bananas until smooth.
Add the Greek yogurt, eggs, cinnamon, vanilla extract, baking powder, and salt. Mix well to combine until you have a smooth batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.
Pour small portions of batter (about ¼ cup each) onto the skillet. Cook for 2-3 minutes until bubbles form on the surface, then flip and cook for another 1-2 minutes, until golden brown and cooked through.
Serve warm with your favorite toppings like maple syrup, fresh fruit, or nuts.