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Mini Banana Greek Yogurt Pancakes

Delightful and nutritious pancakes made with ripe bananas and creamy Greek yogurt, perfect for a quick breakfast that kids and adults will love.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 mini pancakes
Course: Breakfast, Brunch
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium bananas, sliced Provides natural sweetness and moisture.
  • 1/2 cup plain Greek yogurt Adds protein and creaminess to keep you full longer.
  • 1/2 cup all-purpose flour The base to create structure in the pancakes.
  • 1 teaspoon baking powder Helps pancakes rise for a soft, fluffy texture.
  • 2 tablespoons maple syrup For sweetness; can be adjusted per your taste preference.
  • 2 tablespoons almond milk Makes the batter smooth and easy to mix. Can substitute with any milk of choice.
  • 1/2 teaspoon vanilla extract Enhances the flavor profile, bringing all the ingredients together.
  • 2 tablespoons unsalted butter Used for cooking; contributes to that golden-brown finish.

Method
 

Preparation
  1. Slice the bananas: Cut bananas into about 1/4 inch thick slices and set aside.
  2. Mix the batter: In a large bowl, add the Greek yogurt, flour, baking powder, maple syrup, almond milk, and vanilla extract. Mix until well combined.
Cooking
  1. Heat the skillet: In a large nonstick skillet, melt the butter over medium heat until it bubbles.
  2. Dunk and cook: Dunk each banana slice into the batter, ensuring it’s completely covered, then transfer to the skillet. Spoon about 1 teaspoon of additional batter onto each banana slice.
  3. Flip for perfection: Once the batter bubbles, gently flip each pancake and cook for an additional 1-3 minutes until cooked through.
  4. Repeat until done: Continue the process until all pancakes are made.
  5. Serve and top: Transfer pancakes to serving bowls and top with fresh berries, a dollop of yogurt, and an extra drizzle of maple syrup.

Notes

Store leftovers in an airtight container in the refrigerator for up to three days or freeze for up to two months. Reheat in a toaster or microwave.