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Banana Greek Yogurt Pancakes (gluten-free + vegan option)

Banana Greek Yogurt Pancakes (gluten-free + vegan option)

Easy banana pancakes made oat flour and Greek yogurt for a healthy, whole-grain, protein-packed breakfast!

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Who doesn’t love pancakes? Especially when they’re made with hearty whole grain oat flour, sweet banana, and are packed with protein thanks to the addition of Greek yogurt. I am 100% HERE for these cakes!

If this is your first time on my blog, welcome! If you’ve poked around for a little longer than that, you know I have a couple of different pancake recipes that are each very unique in their own way. I just feel that you need options when it comes to pancakes—because who only wants ONE kind of pancake in their life? Not this girl.

Sometimes I’m craving the taste and texture of chickpea pancakes, while other days I’ll have eggs that need to be used up and will opt for my Fluffy Paleo Pancakes. On days like today, I’ll wake up in desperate NEED of some yummy banana pancakes :)

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What I love most about these pancakes is that they’re made with ingredients you probably already have at home. No crazy flours, no protein powder, yet still super nutritious and satisfying! Real food, you rock.

Speaking of real food, I’m super excited to be working with Molensteen, a new company based in the Netherlands! Molensteen, which literally means millstone in Dutch, carries the belief that quality and craft are the ingredients for amazing products. Molensteen is all about creating honest products in honest packaging, that are purely heathy by themselves—no health claims necessary!

The brand lends its artisanal name to commemorate the artisanal mills that literally stone-ground their flours and meals before we had the milling technology of today.

Molensteen was so kind to send me a goodie box filled with some of their products, including almond flour, coconut flour, oat flour, oat bran, brownie mix, and cake mix! All of their flours & meals are 100% pure and natural, so no secret additives or fillers. Even their mixes contain minimal ingredients—I can’t wait to share some recipes with them soon!

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For this Banana Greek Yogurt Pancake recipe I used their oat flour. Molensteen is completely transparent in saying that it is not certified gluten-free, as the oats are processed in the same facilities where gluten-containing products are produced. So if you are allergic to gluten, steer clear of this flour!

Speaking of allergies and limitations, there’s quite a few ways you can make to this recipe to accommodate your needs! First of all, use certified gluten-free oat flour if you are allergic. I myself am not allergic to gluten, so Molensteen oat flour is perfect for this recipe!

Second, this recipe was originally tested using Greek yogurt, which helps binding the batter together. Not to mention adds a protein boost! However, I have had major success with both greek-style soy yogurt as well as coconut yogurt for vegan options!

Lastly, the milk you use in this recipe is also totally up to you. Really, anything goes! I have made these pancakes with almond, soy, and oat milks—all turned out great! So to sum it all up, this recipe is really suitable for anyone. I hope you enjoy it as much as I do!

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Banana Greek Yogurt Pancakes (gluten-free + vegan option)

Serves 1
Prep Time 10 min
Cook Time 10 min
Total Time 20 min

Easy banana pancakes made oat flour and Greek yogurt for a healthy, whole-grain, protein-packed breakfast!

Ingredients

  • 1/2 cup oat flour (45g) (certified gluten-free for allergies)

  • 1/2 teaspoon baking powder

  • 1/2 banana, mashed (50g)

  • 1/3 cup milk of choice (80ml)

  • 2 tbsp Greek yogurt (30g), sub plant-based yogurt if vegan

  • coconut oil for pan

Instructions

  1. To a mixing bowl, add oat flour and baking powder. Whisk to combine.

  2. Add the mashed banana, milk, and yogurt, and mix until you have a smooth batter.

  3. Heat a skillet or griddle on medium heat. Once hot, melt your coconut oil and distribute evenly over your skillet or griddle.

  4. Spoon batter onto hot, greased surface, and cook until surface of pancakes have some bubbles and edges appear a bit dry.

  5. Carefully flip pancakes and cook until browned on the underside, 1-2 minutes.

  6. Transfer cooked pancakes to a plate and top to your liking!


I absolutely love it when you guys try my recipes! Please share your creations and tag me #simplybalancedliv or @simplybalancedliv. I can’t wait to see what you come up with!

xx

Liv

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