Can you put Greek yogurt in banana pancakes?

Absolutely. Greek yogurt blends beautifully with bananas to create a thick, creamy pancake batter. It adds a boost of protein and moisture, which helps make your Greek Yogurt Banana Pancakes extra fluffy and satisfying.

What does Greek yogurt do in pancakes?

Greek yogurt plays a big role in both texture and nutrition. It acts as a binder, adds a subtle tang, and replaces traditional dairy like milk or buttermilk. In Greek Yogurt Banana Pancakes , it delivers a tender bite and keeps them light without needing added fats or sugar.

Can I use Greek yogurt instead of milk for pancakes?

Yes, you can substitute Greek yogurt for milk in most pancake recipes, especially in this one. The thicker consistency might require a splash of water or plant-based milk to thin out the batter, but it works well and adds more body to your Greek Yogurt Banana Pancakes .

Is Greek yogurt and banana a good combination?

They’re a perfect match. The sweetness of bananas balances the tanginess of Greek yogurt, creating a naturally flavorful base for your pancakes. Whether you're watching your sugar intake or simply want a healthier breakfast, Greek Yogurt Banana Pancakes make great use of this classic combo.

Greek Yogurt Banana Pancakes: The Best (100% Healthy Recipe)

Description

An easy and healthy breakfast, these Greek Yogurt Banana Pancakes provide a delicious protein-packed start to your day.

Ingredients

12 oz. Vanilla Greek yogurt
▢2 eggs
▢1 cup white whole wheat flour
▢2 teaspoon baking soda
▢1/2 cup milk, (I use unsweetened almond milk)
▢1 medium banana,, mashed

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Instructions

Combine the greek yogurt and eggs in a medium sized bowl. Whisk to combine.
In a separate bowl, mix together the flour and baking soda.
Pour the yogurt mixture over the dry ingredients and stir to combine. Add in the milk and mashed banana and mix well.
Heat a large skillet on the stove to medium heat, or turn an electric griddle to 350 degrees. Melt a little butter in the skillet or on the griddle and scoop batter on top into desired sizes. (I use a heaping 1/4 cup scoop and spread them out a little.)
Once tops start to bubble, flip and cook until both sides are cooked through. Serve with maple syrup, jam, almond butter, or fresh fruit.