Ingredients:

  • 2 large overripe bananas (approx. 225g)
  • 2 large eggs
  • 1/2 cup (120g) Greek yogurt, full fat
  • 1 tsp pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/2 cup (50g) rolled oats
  • 1 tbsp granulated sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp sea salt

Instructions:

  1. Peel the 2 large overripe bananas and place them in a large mixing bowl.
  2. Use a fork or potato masher to crush the bananas until mostly smooth with a few small lumps.
  3. Add the 2 eggs, 1/2 cup Greek yogurt, and 1 tsp vanilla extract to the bowl. Whisk until the mixture is pale and well combined.
  4. In a separate smaller bowl, whisk together 1 cup all purpose flour, 1/2 cup rolled oats, 1 tbsp sugar, 1 tsp baking powder, 1/2 tsp baking soda, and 1/2 tsp sea salt.
  5. Gently fold the dry ingredients into the wet banana mixture. Stop mixing as soon as no streaks of flour remain.
  6. Let the bowl sit on the counter for 5 to 10 minutes. Wait until you see small bubbles forming on the surface.
  7. Place your skillet over medium low heat and add a small knob of butter or a light spray of oil.
  8. Drop 1/4 cup measurements of batter onto the hot surface. Ensure there is 2 inches of space between each.
  9. Cook for 2 to 3 minutes until bubbles appear and the edges look matte and set. Flip carefully with a thin spatula.
  10. Cook the second side for another 1 to 2 minutes until golden brown and the center springs back when touched.