Banana Oat Greek Yogurt Pancakes

I found this awesome recipe on http://Banana Oat Greek Yogurt Pancakes .  We are gluten intolerant and I had stopped making pancakes and waffles just because they would make us sick every time we ate them. Even if they were home made. So, I gave these a try. They are so easy I make them in a measuring cup ( a tall one from my juicer) and then I pour them into the pan. I don’t always fry them on the stove top I sometimes even bake them and they are great! I am so addicted to these pancakes they are really fantastic! Be sure to thank Amanda at Running with Spoons for this great recipe.
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Author: Amanda @ Running with Spoons http://Banana Oat Greek Yogurt Pancakes
Yields: 1 serving, 6-7 pancakes
    • 1/2 cup (40 g) rolled oats*
    • 1/2 tsp baking powder
    • 1/2 tsp ground cinnamon
    • 1/2 medium-size ripe banana, sliced (about 50g)
    • 2 large egg whites
    • 1/4 cup (60 g) plain Greek yogurt**
    • 1-2 Tbsp (15-30 ml) unsweetened almond milk
    • 1/2 tsp vanilla extract
  1. Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes.
  2. Add all the ingredients to a blender in the order listed and blend until the oats have broken down and batter is frothy.
  3. Using a ladle or 1/4 cup (60 ml) measuring cup, drop batter onto skillet until desired size of pancakes is reached. Cook until the edges begin to look dry and bubbles start to form on the top of the pancake, about 1 minute. Using a spatula, flip and cook about 2 more minutes on the other side. Repeat with the remaining batter, making sure to coat your skillet again with oil between each batch.
  4. Remove from heat and serve with your favourite toppings.
* Make sure to use certified gluten-free oats if you need these to be gluten-free.
** You can also use a flavoured Greek yogurt.
Banana Oat Greek Yogurt Pancakes
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Banana Oat Greek Yogurt Pancakes
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