Greek Yoghurt Pancakes (gluten-free)
Updated: 4 days ago
These Greek Yoghurt Pancakes are soft, fluffy and naturally sweetened with ripe bananas, with fresh blueberries in every bite. An easy gluten-free breakfast made in minutes using a blender.
About These Greek Yoghurt Pancakes
Greek yoghurt is one of my favourite ingredients to add to pancake batter. It brings a gentle tang, adds moisture and gives these gluten-free pancakes a beautifully soft, fluffy texture. Combined with ripe bananas, almond flour and fresh lemon zest, the result is a lovely balance of flavour without needing too much added sweetness.
What makes this recipe particularly easy is that everything comes together in a blender. There's no complicated preparation, and the batter is ready in just a few minutes. I love adding fresh blueberries as the pancakes cook, giving each one little bursts of juicy sweetness.
They're perfect for a quick family breakfast or a relaxed weekend brunch, served warm with Greek yoghurt, extra fruit and a drizzle of honey or maple syrup. And they're just as lovely when breakfast becomes dinner.
Watch How to Make Greek Yoghurt Pancakes
Helpful Tips
Getting the Batter Consistency Right.
The batter should be thick enough to hold its shape in the pan but still pour easily. Different gluten-free flours absorb moisture differently, so allow the mixture to rest briefly before deciding whether it needs adjusting.
No Blender? No Problem.
Mash the bananas thoroughly with a fork, then whisk in the eggs, Greek yoghurt, maple syrup, olive oil and vanilla until smooth. Add the flours and lemon zest, mixing gently until combined. A handheld blender is another easy alternative.
Using Gluten-Free Plain Flour.
If you don't have gluten-free self-raising flour, combine ½ cup gluten-free plain flour with 1 teaspoon gluten-free baking powder. Mix thoroughly before adding to the batter. Different flour blends may produce slightly different results.
Cooking Fluffy Pancakes.
Keep the heat at medium so the pancakes cook through without browning too quickly. Covering the pan helps them cook evenly and develop a lovely soft texture. Avoid pressing them down after flipping.
Fruit Variations.
Fresh raspberries or finely chopped strawberries are lovely alternatives to blueberries. I haven't tested these variations, so the moisture and cooking results may differ slightly.
Meal Prep and Storage.
Cooked pancakes can be prepared ahead and refrigerated in an airtight container for up to 3 days. Reheat in a lightly greased frying pan or microwave until heated through. Keep fresh fruit and yoghurt toppings separate until serving.
Freezing and Reheating.
Allow the pancakes to cool completely, then freeze in a sealed container with baking paper between the layers to prevent sticking. Freeze for up to 2 months and reheat until hot when needed. This makes them especially convenient for busy mornings.
A Note About Almond Flour.
Almond flour contributes to the soft texture and flavour of these pancakes. I haven't tested a nut-free flour replacement, so I wouldn't recommend a direct substitution without adjusting and testing the recipe.
What to Serve With Greek Yoghurt Pancakes
Greek Yoghurt and Fresh Berries
Add a generous spoonful of thick Greek yoghurt and a handful of fresh blueberries or raspberries for a refreshing finish.
Banana and Maple Syrup
Top with freshly sliced bananas and a little maple syrup for a simple, naturally sweet combination.
Honey and Crushed Pistachios
Drizzle with raw honey and sprinkle over crushed pistachios for a lovely contrast of creamy, crunchy and sweet.
Walnuts and Fresh Fruit
Add chopped walnuts, seasonal berries and a little extra Greek yoghurt for a satisfying breakfast or brunch.
Mini Pikelets and Dessert Variation
Use the same batter to make smaller, bite-sized pikelets, spooning 1–2 tablespoons of batter into the frying pan for each one. Cook over medium-low heat, turning when bubbles appear, until golden and cooked through. Smaller pikelets may need less cooking time.
For dessert, arrange on a platter and serve with whipped cream, fresh berries, a drizzle of melted chocolate or a little strawberry jam. Perfect for entertaining or an afternoon treat.
Greek Yoghurt Pancakes (gluten-free)
Serves: 4
Makes: 12 pancakes
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Recipe Category: Breakfast
Recipe Cuisine: Australian
INGREDIENTS
Pancakes
2 ripe bananas
2 eggs
2 tablespoons maple syrup
1 tablespoon olive oil
¾ cup Greek yoghurt
1 teaspoon vanilla bean paste
2 tablespoons finely grated lemon zest
½ cup gluten-free self-raising flour
1 cup almond flour
1 punnet fresh blueberries
Butter or oil, for frying
To Serve
Greek yoghurt
Banana slices
Fresh blueberries
Raw honey or maple syrup
Crushed pistachios or walnuts
INSTRUCTIONS
1. Blend the Wet Ingredients
Add the bananas, eggs, maple syrup, olive oil, Greek yoghurt and vanilla bean paste to a blender. Blend until smooth and creamy.
2. Add the Flours and Lemon Zest
Add the gluten-free self-raising flour, almond flour and lemon zest. Blend briefly until just combined.
Allow the batter to rest for 2 minutes to thicken slightly.
3. Heat the Pan and Add the Blueberries
Heat a non-stick frying pan over medium heat and lightly grease with butter or oil.
Pour approximately ¼ cup of batter into the pan for each pancake. Scatter 3–4 fresh blueberries over each one.
4. Cook the Pancakes
Cover the pan with a lid and cook for approximately 2 minutes, or until bubbles begin to appear.
Carefully flip each pancake and cook for another 2 minutes, until golden and cooked through.
Continue with the remaining batter, adding a little more butter or oil to the pan as needed.
5. Serve
Serve the pancakes warm with your favourite toppings, such as Greek yoghurt, sliced bananas, fresh blueberries, raw honey and crushed pistachios or walnuts.
Have you tried this recipe?
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Recipe and Photography Margaret Pahos for @CreateCookShare
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