Eggless Banana Pancakes

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.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 15

Total Time 25

Servings pancakes (5 inches in diamerer)

Calories 125kcal

Author Kanan

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.

Nutrition