Healthy banana pancakes are made with whole wheat flour, Greek yogurt, coconut oil and sweetened without the use of refined sugars. They're simple, moist, and loaded with sweet bananas!
In a large bowl, whisk together mashed bananas, milk, eggs, yogurt, coconut oil, maple syrup, and vanilla extract.
On top of wet ingredients, add dry ingredients. Toss them together a bit before stirring them into the wet ingredients. Stir until just combined, do not overmix.
Heat a griddle over medium heat (oil lightly if your griddle needs it). Pour about 1/4 cup of batter onto hot pan and cook until bubbles form and stay on surface of batter (2-3 minutes). Flip and cook another 1-2 minutes or until golden brown. Continue cooking in batches until all batter is used up.
Notes
This recipe makes fairly dense, moist pancakes. If you like a fluffier pancake, try using whole wheat pastry flour or white whole wheat flour.
To Freeze: Place pancakes on a cooling rack with parchment paper between each layer. Freeze them until frozen and then remove from rack and put them into a freezer safe bag or container. This method will prevent them from sticking to each other.