With under 300 calories and 20g of whole food protein for the ENTIRE recipe, these gluten-free banana oat Greek yogurt pancakes are a great way to start your day!
I’m a no-fuss kind of morning person. Despite the fact that I happily wake up early and jump out of bed full of energy and ready to go, you won’t find me doing anything overly complicated before the sun comes up. Making tea, reading my devotions, journaling, making breakfast — those things I can handle. The rest of the day is crazy enough… mornings should be easy.
On that same note, breakfasts should be easy. As much as I love the idea of freshly baked cinnamon buns and fancy stuffed crepes, the reality of the matter is that bringing a pot of water to a boil and tossing in some oats is about as much effort as I’m willing to put into my morning meal. Make me something else and I’ll gladly eat it; take me out and I’ll gladly order a fancier dish; but since I live alone and no self-respecting restaurant is open by the time I’m ready to gnaw my arm off in the morning, I’m on my own when it comes to breakfast, which means that oats are on the menu more often than not. I’m okay with this… 99% of the time.
But what about that rare occasion where I’m craving something different? What about those mornings where the thought of oats just isn’t appealing? For those days, there’s pancakes…
I love pancakes. The reason I don’t make them for breakfast more often is, again, the additional effort it takes. Mixing, pouring, monitoring, flipping — don’t even get me started on the flipping. I’ll literally be standing there over my stove with a white-knuckled grip on my spatula, constantly having to remind myself to be patient. “Not yet. Nooooooot yet. Wait for it. WAIT.” Needless to say, it’s not the simple and serene start that I look for in a day. But, ohhhh, those golden stacks of deliciousness and their sweet siren song…
Luckily I’ve come up with a way to have my (pan)cake and eat it too — a foolproof recipe that’s not only quick and easy, but tastes absolutely delicious. The ingredients list is short and simple; the batter doesn’t have to be babied; flipping is a breeze; and you can whip them up in your blender. It’s a recipe even I can manage in the morning, and the result is definitely worth the effort.
I’d love to know if you make this (or any!) recipe! Tag @runwithspoons on Instagram and Twitter, and be sure to subscribe to our mailing list to receive more healthy and delicious recipes straight to your inbox!Print
Banana Oat Greek Yogurt Pancakes
- Total Time: 15 mins
- Yield: 1 serving, 6-7 pancakes 1x
- 1/2 cup (40 g) rolled oats*
- 1/2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/2 medium-size ripe banana, sliced (about 50g)
- 2 large egg whites
- 1/4 cup (60 g) plain Greek yogurt**
- 1–2 Tbsp (15–30 ml) unsweetened almond milk
- 1/2 tsp vanilla extract
- 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.
- Add all the ingredients to a blender in the order listed and blend until the oats have broken down and batter is frothy.
- Using a ladle or 1/4 cup (60 ml) 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. Repeat with the remaining batter, making sure to coat your skillet again with oil between each batch.
- Remove from heat and serve with your favourite toppings.
* Make sure to use certified gluten-free oats if you need these to be gluten-free.
** You can also use a flavoured Greek yogurt.
- Prep Time: 5 mins
- Cook Time: 10 mins
Keywords: breakfast, easy breakfast, gluten-free pancakes, Greek yogurt, healthy breakfast, pancakes, recipe
I came across these pancakes when this was first published in 2014 and made them often. I just found the recipe again and am going to make them this weekend! Do you think 1/2-1 scoop of protein would be ok in these? I have yet to try that. Thanks!
I started out making the muffins for a self feeding infant. Huge hit with everyone in the house. Now I also make a double batch of these, using two whole eggs and add some maple syrup to sweeten them. 3 minutes in the waffle maker and the whole family eats them by hand. No additional syrup needed.
Its really nice having a delicious snack that doesn’t have ingredients we don’t want or need.
Love these pancakes! They tick every box for me. i blend all dry ingredients in cuisinart mini blender until flour like consistency. Then add other ingredients. So easy & healthy. I never was a pancake lover, but I am now! Fits perfectly in my weight loss journey. Thanks for sharing!
Love your recipe! I have been making these for sometime! I add the whole egg as well, and adjust with a whole banana and little more oats! They are extremely tasty! Thank you for sharing! I entered the recipe in my WW app and I get three pancakes for 1 point! Awesome go to breakfast!
I was very excited to try this recipe, but I have a soupy mess on my hands, even after adding twice as much oats. I think I should have left the almond milk out completely, but with such a small amount I would think the extra oats would have soaked it up.
Panic at the Griddle
Hi Amanda. You wrote:
“The reason I don’t make them for breakfast more often is, again, the additional effort it takes. Mixing, pouring, monitoring, flipping — don’t even get me started on the flipping. I’ll literally be standing there over my stove with a white-knuckled grip on my spatula, constantly having to remind myself to be patient.”
ProTip: Try cooking as a means of literally nourishing others and your relationships and spending less time on the image of cooking. Your blog will read less shallow, needlessly dramatic and solipsistic.
Cooking isn’t about stuffing food in your mug, you know? As you measure it out so it will be measured back to you…and you’ll find a path to patience, too.
Wow, qMuite harsh words, necessary?
Awesome and interesting article. great thing you have always share with us. just continue composing this kind of post.
Loved these pancakes!
I used low-fat milk instead of almond milk.
I made these this morning. They were good. They were very easy to make and a nice way to start using up some of the frozen bananas I have in my freezer. I was surprised that there wasn’t a very pronounced banana flavor, (not a complaint). They aren’t very sweet, which makes me think that’s why the banana was added. To give a little sweetness and flavor. Definitely a healthier alternative for pancakes and way better than a bowl of oatmeal. At about 300 calories, 20 gr protein and 5 gr of fiber, it’s a nice way to start the day. When I make these again, I’m going to add a packet of sweetener. Or in place of the milk, a little zero calorie Torani syrup.
Thank you for the recipe!
Hi, for the cals I was wondering if it’s per serving or per pancake. If possible please get back ASAP since I would love to make these in the morning! 😀
Hi Amanda I really want to try this but I was wondering if I could use the entire 1 banana and keep everything else the same? Also can I use regular flour for the oats? Please let me know asap since I want to try these out tomorrow! Thanks!
Would this recipe work for waffles too?
Can you tell me how much fat, carbs, fiber, and sugar are in this recipe?
Always in search of EASY glutenfree pancakes and this is a great recipe! Never thought about using a blender. Since I would rather not separate my eggs, I threw the whole thing in. Doubled the recipe (except the eggs since I was using whites and yolk) and added 1/4c blueberries and 1Tbsp succanat, so that we didn’t need to serve with syrup. I also used coconut milk (nut allergy) and added 1/4tsp salt and baking soda (which made them more fluffy). Thanks so much! Will be sharing this with everyone!
do you know about how many calories each pancake has?
Amanda @ .running with spoons.
I’m not 100% sure about one pancake, but the whole recipe clocks in around 280 calories, Aizel.
Amanda, these pancakes are out of this world delicious ! I serve them with Applegate farms Maple Sausage or Turkey Bacon. We have a extreme clean eating diet and for medical reasons for our daughter who deals with chemical overload. She unfortunately isn’t able to eat them yet but we are. We love them.
I’m sharing your recipe and website on my website. I hope you don’t mind 🙂
Im not quite a professional blogger Im just documenting life as it happens on the road with a special needs child.