Made with healthy ingredients, this eggless banana pancake recipe comes together very quickly. These delicious vegan banana pancakes are a great way to feed the kids a healthy breakfast or snack, and you can feel good about serving them to them. To make the best sweet and tender banana pancakes, simply follow my photo-guided instructions and load them up with your favorite toppings!
About Vegan Banana Pancakes
We love these simple, healthful breakfast recipes, especially the vegan banana pancakes. The exterior of these pancakes is slightly crisp, while the inside is soft and sweet.
They are even more tender but not fluffy than the traditional banana pancakes, as they are made without any eggs or rising agents like baking soda or baking powder.
In addition to using vitamin-packed overripe bananas and whole wheat flour, I make this vegan recipe with jaggery, a natural sweetener made from sugarcane juice.
Though my favorite is this healthy-ish version, you can make your banana pancakes with granulated sugar, coconut sugar, or any other sweetener of your choice. Or, you can even skip the sugar entirely!
Also, I flavor the pancakes with some fennel seeds. But you can include other ingredients like cinnamon powder, vanilla extract, or cardamom powder to add whatever flavors you like.
When served warm from the oven for breakfast, vegan banana pancakes are not only delicious, but they also make excellent snacks. Once they’ve cooled, simply store them in an airtight container and keep them in the fridge for up to 3 days. They are perfect to pop into a kid’s lunchbox or grab on your way out the door in the morning.
Eggless Banana Pancakes | Vegan Banana Pancakes
The eggless banana pancake recipe is super quick and easy to make with wholesome ingredients like whole wheat flour and jaggery. These sweet, tender vegan banana pancakes are so tasty that everyone will enjoy them.
Ingredients
Instructions
Instruction
Preparing Batter
- Peel the bananas and place them in a mixing bowl or pan.
- Slice them first, and then mash them with a potato masher. For overripe bananas, you can directly mash them with a veggie or potato masher.
- Now add jaggery powder. You can add the amount of jaggery as per the sweetness of the bananas.
- Add more or less as required. You can replace sugar with jaggery. Mix very well.
- Then add whole wheat flour and lightly crushed fennel seeds or whole fennel seeds. Crush the fennel seeds lightly in your mortar and pestle.
- Add water in parts.
- Then begin to mix it with the flour. I added a total of ¾ cup of water. Depending on the quality of the whole wheat flour, you can adjust the water proportion.
- Mix very well and make a smooth batter without lumps. The batter has to have a medium-thick, flowing consistency.
Making Banana Pancakes
Now heat a pan or skillet. Spread a bit of oil on the pan. Instead of oil, you can also use ghee or butter. You can use a heavy nonstick or a cast iron skillet.- Keep the heat to low or medium-low. Pour a spoonful of the batter on the pan, and then gently spread it. Do not spread too much. Just form small pancakes.
- Cook the pancake on a low to medium-low heat.
- Drizzle some oil on the sides and top.
- When the base gets golden and slightly crisp, turn over the banana pancake.
- Cook this second side until it gets golden. If you want, you can flip and cook once or twice.
- Then place each cooked banana pancake in a single layer inside a casserole dish or on a baking sheet, and keep in an oven at the lowest temperature while you make the remaining pancakes.
Serving Suggestions
Serve eggless banana pancakes hot or warm. You can eat them plain as-is or enjoy with maple syrup or other flavored syrups, honey, jams, caramel sauce or melted peanut butter.- If using honey, then be sure to drizzle it on pancakes only once they have cooled down to room temperature, as honey that becomes too hot becomes toxic.
Note
Variations and substitutes
- Fats: I have made the eggless banana pancakes in a neutral flavored oil. You can make them with ghee (clarified butter) or butter.
- Sweeteners: If you do not have jaggery, then replace with raw sugar, maple syrup, coconut sugar, brown sugar, palm sugar or any sweetener of your choice. You can even skip the sweetener. The amount of jaggery can be added as per the sweetness in the bananas. Add more or less as required.
- Flavorings: If you do not like fennel seeds, include vanilla or cardamom powder, ground cinnamon or pumpkin spice.
- Liquids: You can replace water with lite coconut milk or part coconut milk and water to make the batter. Almond milk, cashew milk, oats milk can also be added.
Recipe tips
- Batter consistency: The banana pancake batter has a flowing, medium-thick consistency. If you have made a thin batter, add a few tablespoons of flour to thicken it. If your batter is thick, mix in some water to thin it.
- Leavening ingredients: For fluffy and light pancakes, add 1 teaspoon baking powder to the batter.
- Scaling: Make a batch of this recipe easily by doubling or tripling the ingredients.
