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Breakfast recipe · from the recipe book

Greek Yogurt Oat Pancakes with Whipped Peanut Butter

Thick, tender oat pancakes studded with banana chunks, topped with a fluffy peanut butter–Greek yogurt whip and a pinch of cardamom.

Greek Yogurt Oat Pancakes with Whipped Peanut Butter

Ingredients

  • 1¾ cups150 gOld-fashioned rolled oatsblended into a coarse flour
  • 2 containers (6 oz)340 gPlain Greek yogurt, nonfatdivided
  • ¾ cup (180 ml)180 gSkim milk
  • 2 large100 gEggs
  • 2 medium236 gBananacut into small chunks
  • 1¾ tsp8 gBaking powder
  • ½ tsp2 gBaking soda
  • 1 tsp2 gGround cardamomdivided
  • ¼ tsp1.5 gSalt
  • 1 tsp4 gVanilla extract
  • 1½ tbsp30 gHoneydivided
  • ¼ cup64 gPeanut butter, no salt added
  • 2¼ tsp10 gCanola oilfor the pan

Steps

  1. Blend the oats in a blender to a coarse flour.
  2. Make the batter: in a large bowl whisk the oat flour, baking powder, baking soda, salt and three-quarters of the cardamom.
  3. In another bowl whisk two-thirds of the Greek yogurt with the milk, egg, vanilla and half of the honey, then stir into the dry mix until just combined. Rest 10 minutes to thicken.
  4. Meanwhile make the whip: beat the peanut butter with the remaining third of the Greek yogurt, the remaining half of the honey and the remaining cardamom until fluffy. Set aside.
  5. Gently fold the banana chunks into the rested batter.
  6. Heat a skillet over medium-low heat and brush with a little of the canola oil.
  7. Pour about 1/3 cup batter per pancake and cook 2 to 3 minutes until bubbles set at the edges, flip and cook 2 minutes more until golden and the centers spring back. Repeat with the remaining batter, adding the rest of the canola oil as needed.
  8. Serve the pancakes warm topped with the peanut butter whip.

Check labels: Gluten-free when you buy old-fashioned rolled oats labeled gluten-free.

Contains: Milk, Egg, Peanuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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