Banana Oat Greek Yogurt Pancake – a delicious recipe with Rolled Oats, Baking Powder, Cinnamon, Banana, Egg Whites, Greek Yogurt. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
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 ingredients to a blender in the order listed and blend until oats are broken down and batter is frothy.
3
Using a ladle or 1/4 cup 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.
4
Repeat with remaining batter, making sure to coat your skillet again with oil between each batch.
5
Remove from heat and serve with your favorite toppings.
186
kcal
Calories
10
g
Fat
13
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1/2 cup Rolled Oats, 1/2 teaspoon Baking Powder, 1/2 teaspoon Cinnamon, 1/2 medium Banana, sliced, and more.
Yes, Banana Oat Greek Yogurt Pancake falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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