Greek yogurt:Â adds creaminess and helps the pancakes rise tall. Use low-fat Greek yogurt if you prefer. For even more protein, substitute Skyr.
Milk:Â helps loosen the batter so the pancakes cook evenly. Any milk works, including almond milk, soy milk, oat milk, or lactose-free milk.
Egg:Â helps bind the batter and gives the pancakes structure. If needed, you can substitute a flax egg or chia egg, though the pancakes will be slightly softer.
Honey:Â I like to add about 1 tablespoon for a touch of natural sweetness. Itâs optional, but recommended if your banana isnât very ripe. Maple syrup or sugar well too.
Vanilla extract:Â optional but adds warm flavor. You can skip it or use almond extract for a different aroma. Cinnamon also works really well. We add a bit of both.
Baking powder:Â helps the pancakes rise and keeps easy banana oatmeal pancakes light instead of dense.
Salt:Â balances the sweetness and brings out the oat flavor. This small ingredient helps these no flour banana oatmeal pancakes taste fuller and more rounded.
How to Make Banana Oatmeal Pancakes with Greek yogurt
