Banana-Oat-Yogurt Pancakes with Chia Seeds

I love making pancakes for my family at least once a week. Usually, it happens on a weekend when nobody is rushing out the door to get to work. As usual, I like to make things healthy whenever possible. And when the better-for-you version tastes better than the ones make with junky refined flour, it’s a win-win. My go-to pancake recipe is a slightly modified version of this one from Ambitious Kitchen.

This weekend, I started adding my usual ingredients into the blender – oats, ripe banana, eggs, cinnamon, baking powder…when I realized I didn’t have cottage cheese! Looking through my fridge, I spotted a container of 4% Siggi’s yogurt and decided to do a little experiment. Turns out, these pancakes taste amazing! They are super soft and fluffy. My little experiment worked 🙂 Hey! I get lucky sometimes, what can I say?

With the ripe banana and the vanilla yogurt, these flapjacks are plenty sweet already, so you really don’t need the syrup. If you absolutely must have it, I recommend pouring a little bit of 100% maple syrup on the side and dipping each bite of pancake into it as you eat it – I feel like the flavor is stronger this way and you don’t end up pouring more syrup on when the hot cakes have soaked the first layer up.

I generally top my pancakes with whatever fresh fruit is in season. Right now, with berry season in full swing, blueberries, strawberries, raspberries, and blackberries are my go-to (depending on what’s on sale!). When I don’t have fresh fruit on hand, I take a cup of frozen fruit and thaw it in the microwave. Then, I pour the fruit and all the tasty juices that sit at the bottom of the cup or bowl on top of my pancakes. Yum yum!

Give this recipe a shot and let me know what you think! My family LOVED it!

Banana-Oat-Yogurt Pancakes with Chia Seeds

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 pancakes

Banana-Oat-Yogurt Pancakes with Chia Seeds


  • 1 ripe banana
  • 1 cup old fashioned oats
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 2 eggs
  • One 4.4 ounce container 4% vanilla Skyr (I used Siggi's)
  • 1/8-1/4 cup unsweetened vanilla almond milk
  • 2 teaspoons chia seeds
  • 1/2 teaspoon butter


  1. Blend in blender until combined (about 30-45 seconds). Batter will be thin.
  2. Heat non-stick skillet to medium-low. Grease with butter (coat pan evenly).
  3. Slowly pour enough batter (approximately 1/4 cup) into the center of the heated pan to create a circle with about a 6-inch radius. Cook about 1-2 minutes until bubbles form on top. Flip pancake and cook about 1 minute on the other side until cooked through.
  4. Repeat with remaining batter (no need to re-grease pan) in between each pancake.
  5. Makes 6 pancakes.
  6. They look thin but taste fluffy! And no syrup needed - it's sweet all on its own and even better with fresh seasonal fruit on top (or defrosted frozen berries).
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