It’s National Pancake Day! And what better way to celebrate than with banana nut pancakes? These pancakes are the perfect way to use up those lingering bananas on your counter, and with Greek yogurt and old-fashioned oats, they are incredibly light and moist in every bite. If only we could have this for breakfast every single morning!
Yields 3-4 servings
- 1 1/2 cups all-purpose flour
- 1/2 cup old-fashioned oats
- 1 TBSP sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 2 ripe bananas, mashed
- 1 cup Greek yogurt
- 1/2 cup 2% milk
- 2 TBSP vegetable oil
- 2 large eggs
- Maple syrup, for serving
- Chopped walnuts, for serving
Preheat oven to 200 degrees F and a nonstick griddle to 350 degrees F.
In a large bowl, combine flour, oats, sugar, baking powder and salt.
In a large glass measuring cup or another bowl, whisk together bananas, yogurt, milk, vegetable oil and eggs.
Pour mixture over dry ingredients and stir using a rubber spatula just until moist.
Lightly coat a griddle or nonstick skillet with nonstick spray. Scoop 1/4 cup batter for each pancake and cook until bubbles appear on top and underside is nicely browned, about 2 minutes. Flip and cook pancakes on the other side, about 1-2 minutes longer; keep warm in oven.
Serve immediately with maple syrup and walnuts, if desired.
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Chung-Ah, the author behind Damn Delicious, loves to take simple ingredients and transform them into sophisticated and elegant meals