If you love healthy and indulgent breakfasts, these egg-free pancakes with oats, banana and Greek yogurt — soft and irresistible are perfect to start the day on a tasty note.
Naturally sweet thanks to ripe banana, they take just a few minutes to make and are loved by the whole family.
Perfect for breakfast or for a nutritious snack.
If you enjoy this kind of recipe, also try my Egg-free yogurt pancakes: soft, protein-rich and super easy, the delicious Soft ricotta pancakes, or the much-loved Thick fluffy yogurt pancakes.
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Cooking time: 5 Minutes
- Portions: 8 pieces
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
👉 With these quantities you’ll get about 8 pancakes about 5 1/2 inches (5 1/2″) each. If you make them smaller you’ll get more, and vice versa.
- 3.4 fl oz milk
- 3 oz banana (ripe)
- 2/3 cup Greek yogurt (0% fat) (plain)
- 1 pinch salt
- 1 tsp sugar
- 1 tsp chia seeds (you can omit them if you don't have any)
- 1 1/2 tsp baking powder
- 3/4 cup oat flour
- 1 tbsp extra virgin olive oil
Tools
To prepare the pancakes you can use some handy kitchen tools.
Below are the ones I commonly use, with a direct link to purchase them online.
- 1 Bowl
- 1 Fork
- 1 Spoon
- 1 Teaspoon
- 1 Knife
- 1 Frying pan
- 1 Kitchen spatula
Steps
In a bowl pour the Greek yogurt and add the milk, the oil, the mashed banana and a pinch of salt.
Mix well with a fork or a spoon until you obtain a homogeneous mixture.
Then add the sugar, the chia seeds, the baking powder and the oat flour little by little, continuing to mix until you have a soft, thick batter that is not too runny.
Heat a lightly oiled nonstick pan and pour a ladleful of batter to form the pancakes.
Cook the pancakes over low heat for about 2–3 minutes, until bubbles appear on the surface.
Flip them gently with a spatula and continue cooking for another 2 minutes on the other side.
As they are ready stack them on a plate and serve immediately with fresh banana, oat flakes, honey, maple syrup or Greek yogurt.
How to store egg-free pancakes
The pancakes can be stored in the refrigerator for 2 days in an airtight container.
Before serving, reheat them for a few seconds in a pan to make them soft again, just like freshly made.
Tips for soft and perfect egg-free pancakes
For even softer pancakes use a very ripe banana: it will help make the batter tender and naturally sweet.
Always cook over low heat and flip the pancakes only when bubbles appear on the surface.
FAQ (Questions and Answers)
How to make egg-free pancakes taller?
Add the baking powder correctly and let the batter rest for 5 minutes before cooking.
Can I freeze egg-free pancakes?
Yes, you can freeze them separated with parchment paper for up to 1 month.
Can I replace the Greek yogurt?
Yes, with plain regular yogurt or a plant-based yogurt.
Do egg-free pancakes stay soft?
Yes, thanks to the banana and Greek yogurt they remain soft and moist.
