Banana and Yogurt Pancakes

This recipe makes 4-5 pancakes. These banana and yogurt pancakes are easy to make, moist, and full of flavor. The ripe banana adds natural sweetness, while the yogurt makes the pancakes extra soft and fluffy. They are perfect for breakfast, lunch, or as a dessert.

• 100 g all-purpose flour

• 4 g (1 tsp) baking powder

• 1 g (¼ tsp) baking soda

• 1 pinch salt

• 1 ripe banana (about 100 g)

• 1 egg

• 90 g Greek yogurt (plain or vanilla)

• 15 g (1 tbsp) vegetable oil or melted butter

• 2–3 tbsp milk (adjust for desired consistency)

• Optional: ½ tsp vanilla sugar or cinnamon for extra flavor

1. Mash the banana in a bowl with a fork until completely smooth.

2. Add the egg, yogurt, and oil, and whisk together until smooth.

3. In a separate bowl, mix the dry ingredients (flour, baking powder, baking soda, salt, and optional vanilla sugar/cinnamon).

4. Fold the dry ingredients into the wet ingredients and stir until you have a thick, but smooth batter.

5. Add milk gradually until the batter reaches the desired consistency (it should be thicker than regular pancake batter).

6. Let the batter rest for 5–10 minutes.

7. Cook in a medium-hot pan until golden brown and fluffy.

Serve the pancakes warm with your favorite toppings, such as fresh berries, a drizzle of honey, or a spoonful of yogurt. You can also make them extra delicious with nuts or chocolate chips. A simple and flavorful recipe that can easily be varied based on what you have on hand!