Banana Cinnamon Yogurt Pancakes (No Flour Needed)

Why You’ll Love This Recipe

I love these pancakes because they’re a healthier alternative to traditional pancakes, yet they’re just as fluffy and satisfying. The ripe bananas provide natural sweetness, while the Greek yogurt adds a creamy richness and boosts the protein content. The hint of cinnamon makes each bite feel warm and comforting, and the best part is that they’re so easy to make! With just a few simple ingredients and no flour required, these pancakes are a great way to enjoy a gluten-free breakfast without compromising on taste or texture.

Ingredients

• 2 ripe bananas, mashed

• ½ cup Greek yogurt (or dairy-free yogurt)

• 2 eggs

• 1 teaspoon cinnamon

• ½ teaspoon vanilla extract

• ¼ teaspoon baking powder

• Pinch of salt

• Butter or oil for cooking
  Optional: maple syrup, fresh fruit, or nuts for topping
  (Hint: Check out the full list of ingredients and measurements in the recipe card below.)

Directions

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

2. Add the Greek yogurt, eggs, cinnamon, vanilla extract, baking powder, and salt. Mix well until you have a smooth, thick batter.

3. Heat a non-stick skillet or griddle over medium heat and lightly grease with butter or oil.

4. Pour small portions of batter (about ¼ cup each) onto the skillet. Cook for 2-3 minutes until bubbles form on the surface of the pancakes.

5. Flip the pancakes and cook for another 1-2 minutes, or until golden brown and cooked through.

6. Repeat with the remaining batter, greasing the skillet as needed.

7. Serve warm with optional toppings such as maple syrup, fresh fruit, or nuts.

Servings and Timing

This recipe makes about 6-8 pancakes, depending on the size of each pancake. Preparation time is around 5 minutes, with an additional 10 minutes for cooking the pancakes. They’re quick, easy, and perfect for a leisurely weekend breakfast or brunch.

Variations

I love how customizable these pancakes are:

• You can add a handful of chocolate chips, blueberries, or chopped nuts to the batter for extra flavor and texture.

• For an extra boost of flavor, try adding a dash of nutmeg or cardamom along with the cinnamon.

• If you prefer a dairy-free option, simply swap the Greek yogurt for a dairy-free yogurt, and use plant-based butter or oil for cooking.

Storage/Reheating

These pancakes are best served fresh, but if you have leftovers, they store well in the fridge for up to 2-3 days. To reheat, just pop them in the microwave for about 20-30 seconds, or warm them in a skillet for a few minutes on each side. You can also freeze them for up to a month—just layer them with parchment paper before storing them in an airtight container.

FAQs

Can I use frozen bananas for this recipe?

Yes, you can use frozen bananas! Just thaw them before mashing, and they’ll work just as well as fresh bananas in this recipe.

Can I make these pancakes ahead of time?

You can prepare the batter ahead of time and store it in the fridge for up to 24 hours. Just be sure to give it a good stir before cooking, as the ingredients may separate over time.

Are these pancakes sweet enough without added sugar?

Yes, the ripe bananas provide natural sweetness, so there’s no need for added sugar. However, if you prefer a sweeter taste, you can drizzle the pancakes with maple syrup or add a little honey to the batter.

Can I make these pancakes without eggs?

Yes, you can substitute the eggs with flax eggs (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water per egg) or a chia egg (1 tablespoon of chia seeds mixed with 3 tablespoons of water per egg). The texture may vary slightly, but they should still turn out delicious!

Can I make these pancakes savory instead of sweet?

Absolutely! You can omit the cinnamon and vanilla extract and add savory ingredients like spinach, herbs, or even cheese to create a savory pancake version. Just be sure to adjust the flavorings to your preference.

Conclusion

These Banana Cinnamon Yogurt Pancakes are the perfect way to start your day on a healthy note. With no flour needed, they’re naturally gluten-free, rich in protein from the Greek yogurt, and full of the comforting flavors of banana and cinnamon. They’re simple, wholesome, and so delicious—whether you’re making them for a weekend brunch or a quick weekday breakfast, they’re sure to satisfy everyone at the table!