Banana Oat Greek Yogurt Pancake Recipes

BANANA OATMEAL PANCAKES (BEST EVER!)

Steps:

• Place the oats, Greek yogurt, eggs, milk, melted butter, brown sugar, vanilla, baking powder and kosher salt in a blender. Blend on high until a smooth batter forms.
• Mash the bananas, then stir them into the blender with a spatula.
• Lightly grease a skillet with butter and wipe off extra grease with a paper towel. Heat the skillet over low heat. Add a few more tablespoons milk to the better until it is still thick but can pour out of the blender. Pour the batter into small circles. Cook the pancakes until the bubbles pop on the top and the bottoms are golden: low and slow is the key! Then flip them and cook until golden on the other side.
• Add another tablespoon or two to the remaining batter and stir so that it is pourable. Cook the remaining batter, adjusting the heat as necessary (the skillet can get very hot on the second batch). Place the cooked pancakes under an inverted bowl to keep them warm. Serve immediately with maple syrup.

BANANA OATMEAL PANCAKES

Steps:

• If you'd like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.
• Place the oats in the bottom of a blender. Process a few times to grind. Add the mashed banana, Greek yogurt, milk, eggs, honey, baking powder, cinnamon, salt, and nutmeg. (See notes to make this recipe in a food processor instead.)
• Blend on high speed, stopping to stir a few times as needed, until the batter is very smooth and well combined, about 2 minutes. Let the batter rest for 10 minutes.
• Heat a griddle or skillet over medium-low. Brush lightly with olive oil or melt a little butter in the pan. Pour 1/4 cupfuls of batter onto the hot griddle into the shape of a heart and cook for 3 minutes, until the edges look dry (bubbles may not form on top). Flip and continue to cook for 1 to 2 additional minutes. Repeat with the remaining batter, adding a little more oil to the pan between batches as needed. Transfer the pancakes to the oven to keep warm between batches until ready to serve, if desired. Serve warm with desired toppings.

BANANA OAT PANCAKES

Steps:

• Put the oat milk, egg yolks, banana, oats, baking powder and vanilla in a blender and process to as smooth a mixture as you can get. Whisk the eggs whites until they hold stiff peaks. Whisk 1-2 tbsp of the whites into the batter, then fold in the rest.
• Heat a non-stick pan over a medium heat and spray with a whisper of oil, pour about 2 tbsp of batter into the pan and cook for 1-2 mins, until the base sets and bubbles appear all over the top. Flip and cook the other side for a minute. Repeat in batches, making sure the top looks dryish before attempting the flip, or the centre will collapse.