Flourless Banana Cinnamon Yogurt Pancakes

These Banana Cinnamon Yogurt Pancakes are a healthy, wholesome breakfast treat that’s light, fluffy, and full of natural sweetness. Using ripe bananas and yogurt, this recipe skips traditional flour or incorporates oat flour for a nutritious twist, perfect for guilt-free mornings.

“Cinnamon and banana make every bite feel cozy and indulgent, without the extra sugar.”

Why This Recipe Works

• Natural sweetness: Ripe bananas add sweetness and moisture.

• Warm flavors: Cinnamon and vanilla create a comforting aroma.

• Light & fluffy: Yogurt and eggs ensure a tender, airy texture.

• Quick & easy: Minimal prep, perfect for weekday or weekend breakfasts.

Ingredients

• 2 ripe bananas, mashed

• 1 cup plain Greek yogurt

• 2 large eggs

• 1 tsp ground cinnamon

• 1 tsp vanilla extract

• 1 tsp baking powder

• 1/4 tsp salt

• 1/4 cup milk (adjust for desired batter consistency)

• 2 tbsp honey or maple syrup (optional)

• 2 tbsp butter, melted (for cooking)

Optional additions: blueberries, chocolate chips, nutmeg, or pumpkin puree.

Step-by-Step Instructions

1. Prepare the Batter

1. In a bowl, mash the bananas until smooth.

2. Mix in yogurt, eggs, honey, and vanilla until combined.

3. In another bowl, whisk baking powder, cinnamon, and salt.

4. Gently fold dry ingredients into wet ingredients. Add milk as needed to achieve a pourable consistency.

2. Cook the Pancakes

1. Heat a non-stick skillet or griddle over medium heat. Brush with melted butter.

2. Pour 1/4 cup batter per pancake onto the skillet.

3. Cook until bubbles appear on the surface, then flip and cook the other side until golden brown.

4. Repeat with remaining batter.

3. Serve

Stack pancakes and serve warm with your favorite toppings: maple syrup, fresh fruit, nut butter, or yogurt.

Tips for Perfect Pancakes

• Preheat your pan: Ensures even cooking and a golden crust.

• Avoid overcrowding: Cook a few pancakes at a time for best results.

• Don’t overmix: Keeps pancakes light and fluffy.

• Check thickness: Add a splash of milk for thinner pancakes or reduce for thicker ones.

Nutritional Information (per serving, approx.)

• Calories: 250

• Protein: 15g

• Carbohydrates: 30g

• Fat: 8g

• Fiber: 4g

Variations & Substitutions

• Chocolate chip or blueberry: Fold in 1/4 cup before cooking.

• Sweet potato or pumpkin: Replace banana with puree.

• Dairy-free: Swap yogurt for coconut or almond yogurt.

• Spice twists: Use nutmeg, ginger, or cardamom instead of cinnamon.

• Gluten-free: Use oat flour or a gluten-free flour blend.

Storage & Reheating

• Refrigerate: Store cooled pancakes in an airtight container up to 3 days.

• Freeze: Lay in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 2 months.

• Reheat: Microwave or toaster oven for quick breakfasts.

Serving Ideas

• Classic: Serve with honey or maple syrup.

• Fruit topping: Fresh berries or sliced bananas.

• Savory option: Add a dollop of Greek yogurt and a sprinkle of nuts.

• Breakfast combo: Pair with egg muffins, oatmeal, or a smoothie.

Chef’s Notes

• Look for small bubbles before flipping for the perfect pancake texture.

• Use medium heat to avoid burning while ensuring the pancake cooks through.

• For a thicker, more filling pancake, reduce milk slightly; for lighter pancakes, add a little extra milk.

These Banana Cinnamon Yogurt Pancakes are a simple, wholesome, and versatile breakfast option — naturally sweet, flourless, and perfect for the whole family.