Banana Pancakes With Yogurt

These banana pancakes are delicious. They have oats, whole wheat flour and yogurt in them which adds to the nutrition and helps to give them great texture. Whip some up for breakfast soon to see for yourself.

Sometimes you just want pancakes. Or is that just me?  

But we don’t ever sit down for breakfast.  I certainly don’t have the time to make a full breakfast during the week.  On weekends it always sounds nice, but we don’t follow through.

So, I decided if I wanted to have my pancakes, it was going to have to be for dinner.  The problem is, with all of the junk food we have had around lately I was feeling guilty about having all that sugar for dinner.

A healthier twist on pancakes seemed like the only logical option.  The only sugar in these pancakes themselves comes from a banana.  

The topping the first time we made them was mostly fresh strawberries, with just enough real maple syrup to make them the right consistency.  (As you can see we also enjoy them with plain old maple syrup as well!) 

This time we added some sliced bananas and a drizzle of our homemade maple syrup. I can see a mix of peanut butter and maple syrup being delicious as well.

Add to that yogurt, whole wheat flour and oatmeal and there really isn’t much to feel guilty about.  Except the bacon.  But hey, isn’t it worth it for bacon?!

For a protein packed pancake breakfast, try oatmeal and cottage cheese blender pancakes.  There is no refined sugar in them, just nutritious goodness!

Or whip up a banana sheet pan pancake. It’s a great way to make a delicious breakfast for the family without flipping individual cakes.

You may also like making banana oat muffins. They have a similar flavor to these pancakes, but in a portable muffin form.

5 from 7 ratings

Banana Pancakes With Yogurt & Whole Grains

Author: Carlee

Servings: 8 Servings

These whole grain banana pancakes have yogurts and oatmeal inside. They are a perfect breakfast that taste like a treat but have lots of good for you stuff mixed in.

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Prep: 10 minutes mins

Cook: 15 minutes mins

Total: 25 minutes mins

Ingredients 

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• ▢ 1 cup whole wheat flour
• ▢ 1 cup rolled oats
• ▢ ¼ teaspoon salt
• ▢ 1 teaspoon baking powder
• ▢ 1 teaspoon baking soda
• ▢ 1 teaspoon ground cinnamon
• ▢ 1 ripe banana
• ▢ 1 large egg
• ▢ 1 cup milk
• ▢ 1 cup plain yogurt
• ▢ 1 teaspoon vanilla extract
• ▢ oil for cooking

Instructions 

• In a small bowl, mix together the 1 cup whole wheat flour, 1 cup rolled oats, ¼ teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1 teaspoon ground cinnamon.
• In a large bowl, mash 1 ripe banana until smooth.
• Stir in the 1 large egg until well mixed. Then add 1 cup milk, 1 cup plain yogurt, and 1 teaspoon vanilla extract. Stir until combined and smooth.
• Stir the dry ingredients into the wet ingredients until just combined. Do not overmix.
• Heat a griddle or skillet over medium heat. Coat with oil (I used coconut oil, but vegetable oil would work fine).
• Once hot, spoon batter onto pan ¼-⅓ of a cup at a time. The batter is relatively thick, but if you work quickly you can spread it into circles.
• Cook for about a minute on the first side. They are ready to flip when they begin to bubble. Flip and cook on the other side for another 2 minutes or until cooked through.

Notes

If you want to keep your pancakes warm as you finish the batch, you can place them in a 200℉ oven until ready to serve.

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Nutrition Information

Serving: 1Serving | Calories: 150kcal | Carbohydrates: 24g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 297mg | Potassium: 247mg | Fiber: 3g | Sugar: 5g | Vitamin A: 121IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg

“Cooking With Carlee” is not a dietitian or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

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