These light and fluffy eggless banana pancakes have a full-on banana flavor just like eggless banana bread but in a pancake form and soaked with maple syrup. These healthy banana pancakes are made with whole wheat flour.
❤️You’ll Love This Recipe
Healthy: Instead of using all purpose flour, we are using white whole wheat flour (or chapati atta) to make it healthy. Plus, the addition of almond butter adds some protein.
Naturally sweet: No need to add any sugar to this eggless banana pancakes batter. The sweetness comes from the ripe bananas.
Egg-free: These banana pancakes are made without eggs just like my other breakfast/brunch recipes eggless waffles, eggless pancakes, and eggless cinnamon rolls.
Dairy-free: Almond milk is used here to make these vegan banana pancakes. I do not focus on making recipes vegan, but this recipe happens to be vegan. Because at home, we do not combine bananas and milk. As per Ayurveda, milk and banana is the worst food combination and that is hard to digest.
Perfect for kids: Because these are made with healthy ingredients, you can make them frequently for your kids’ breakfast. Sometimes I pack it in my daughter’s lunchbox.
Taste: Right amount of banana flavor with a hint of cinnamon.
Texture: Soft, light, and fluffy that you won’t believe these are banana pancakes without eggs.
🧾Ingredient Notes
Here is a pic of the ingredients you’ll need to make these delicious eggless banana pancakes.
- Wheat flour:
- I have used chapati atta (Indian whole wheat flour that is stone ground) as I have this available in my pantry all time.
- I have tried these pancakes with white whole wheat flour and it works perfectly fine.
- I would not recommend 100% whole wheat flour as it makes pancakes dense.
- Banana: Always use a ripe banana for a sweeter flavor. Avoid those with green or just yellow peels, they should be spotty but not black and starting to rot.
- Almond butter: Any other nut butter can be used.
- Cinnamon: Banana and cinnamon flavors go well together. However, you can skip it.
- Almond milk: You can use any other non-dairy milk here. If you don’t mind combining milk and banana then you can use dairy milk as well. Because of the Ayurvedic reason, I don’t combine bananas and dairy.
- Oil or Butter: To grease the pan or griddle while cooking pancakes.
👩🍳Step By Step Photo Instructions
1, 2) Take wheat flour, baking powder, salt, and cinnamon in a bowl. Whisk it until well combined.
3, 4) In another large bowl, take a banana and mash it using a fork or potato masher. Make sure there are no large chunks of banana.
5, 6) Add almond butter and mix well using a whisk.
7, 8) Add almond milk and whisk again until combined.
9, 10) Add dry flour mixture and start mixing using a whisk and stop as soon as the batter comes together. Switch to a spatula and scrap the sides and bottom of the bowl and mix the batter once.
11) Heat the skillet or griddle on medium heat. Once hot, grease the pan using oil or butter lightly. Pour around ⅓ cup of batter and spread lightly if needed. Do not spread too much otherwise, the pancake turns out thin.
12) You’ll notice lots of bubbles will form and break. After some time, you’ll see the edges are cooked and dry but the center is still wet. This is the right time to flip the pancake.
13) Flip it using a spatula and cook the other side.
14) The other side will take very less time compared to the first side. As soon as the bottom turns light golden color remove it from the pan and repeat cooking the rest of the banana pancakes.
🥞Toppings & Serving Ideas
- Maple syrup or Honey: This is the classic one.
- Fruits: You can top with more banana slices or other fruits like berries.
- Nuts: Along with fruits, add some chopped nuts of your choice. I have used walnuts here.
- Sauces: You can drizzle caramel sauce that pairs well with banana flavor. Chocolate sauce is a good option.
💭Expert Tips
- Do not overmix the batter otherwise, pancakes turn out tough and not fluffy.
- Greasing the pan with oil or butter: Make sure not to use too much oil or butter otherwise pancake’s edges will crisp up. So add just enough that it doesn’t stick.
- Scalable: You can double or triple the recipe as needed. FYI, this recipe makes 6 pancakes (around 5 inches in diameter).
- Making a bigger batch? Preheat the oven to 200°F, and arrange cooked eggless banana pancakes on a baking sheet on a single layer. And keep them in the oven to keep them warm until ready to eat.
- Flip pancakes at the right time, do not let the top of the pancake cook completely. The center should be still uncooked and wet but the edges are cooked and look dry. This is the right time to flip the pancake to keep them fluffy and moist.
🥣 Storage Instructions
- Make ahead or store leftovers in the refrigerator for up 2 days. Reheat in the microwave for around 20-30 seconds only and enjoy warm with a drizzle of syrup.
- You can freeze these eggless banana pancakes. Let the pancakes cool down completely. Arrange them on a baking sheet on a single layer. Pop it into the freezer. Once frozen place them into a freezer-safe ziplock bag and freeze for up to 3 months.
Check Out Other Recipes Using Banana
Did you try this eggless banana pancakes recipe? I’d love to hear about it! Leave a review in the comment section below.
Eggless Banana Pancakes
Ingredients
- 1 cup Whole wheat flour (Chapati atta) You can use white whole wheat flour but don’t use 100% whole wheat flour
- 1 ½ teaspoon Baking powder
- ¼ teaspoon Salt
- ½ teaspoon Ground cinnamon
- 1 medium Ripe banana (~120 grams)
- 2 tablespoons Almond butter
- 1 cup Almond milk
Instructions
- Take wheat flour, baking powder, salt, and cinnamon in a bowl. Whisk it until well combined.
- In another large bowl, take a banana and mash it using a fork or potato masher. Make sure there are no large chunks of banana.
- Add almond butter and mix well using a whisk.
- Add almond milk and whisk again until combined.
- Add dry flour mixture and start mixing using a whisk and stop as soon as the batter comes together. Switch to a spatula and scrap the sides and bottom of the bowl and mix the batter once.
- Heat the skillet or griddle on medium heat. Once hot, grease the pan using oil or butter lightly. Pour around ⅓ cup of batter and spread lightly if needed. Do not spread too much otherwise, the pancake turns out thin.
- You’ll notice lots of bubbles will form and break. After some time, you’ll see the edges are cooked and dry but the center is still wet. This is the right time to flip the pancake.
- Flip it using a spatula and cook the other side.
- The other side will take very less time compared to the first side. As soon as the bottom turns light golden color remove it from the pan and repeat cooking the rest of the banana pancakes.
Notes
- Do not overmix the batter otherwise, pancakes turn out tough and not fluffy.
- Greasing the pan with oil or butter: Make sure not to use too much oil or butter otherwise pancake’s edges will crisp up. So add just enough that it doesn’t stick.
- Making a bigger batch? Preheat the oven to 200°F, and arrange cooked eggless banana pancakes on a baking sheet on a single layer. And keep them in the oven to keep them warm until ready to eat.
- Flip pancakes at the right time, do not let the top of the pancake cook completely. The center should be still uncooked and wet but the edges are cooked and look dry. This is the right time to flip the pancake to keep them fluffy and moist.
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