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!
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
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 1/4 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.
Notes
For a dairy-free version, swap out the Greek yogurt for coconut yogurt and use dairy-free butter or oil for cooking.
To make it vegan, replace the eggs with a flaxseed mixture (1 tablespoon ground flaxseed + 3 tablespoons water) for an egg substitute.
Store leftover pancakes in an airtight container in the fridge for 2-3 days or freeze them for future use.
For a fun twist, add in fresh berries, chopped nuts, or chocolate chips to the batter.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Griddle cooking
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 180 kcal
- Sugar: 12g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 55mg
