This recipe is for making eggless banana pancakes, which are not only delicious but also quick and easy to make. These vegan banana pancakes are made with nutritious ingredients, making them a great breakfast or snack option for kids and adults alike. Follow my step-by-step instructions, complete with photos, to make the sweetest and most tender pancakes that can be topped with your favorite toppings!
About this Vegan Banana Pancakes
Vegan banana pancakes are one of our favorite easy and healthy breakfast recipes. These pancakes are sweet, soft on the inside, and slightly crisp on the outside. They are even more tender but not as fluffy as traditional banana pancakes, as they are made without any eggs or rising agents such as baking soda or baking powder.
To make them healthier, we use overripe bananas and whole wheat flour while jaggery – a natural sweetener made from sugarcane juice – can also be used instead of granulated sugar or coconut sugar. Alternatively, you can even skip the sugar altogether!
You can add some fennel seeds to flavor the pancakes, or other ingredients like cinnamon powder, vanilla extract, or cardamom powder to add your preferred flavors. Vegan banana pancakes are not only great to enjoy fresh for breakfast, but leftovers can also be eaten as snacks. Once they’ve cooled, simply store them in an airtight container and keep them in the fridge for up to three days.
They are perfect for popping into a kid’s lunchbox or for grabbing on your way out the door in the morning.
Key Ingredients
Ripe bananas play a crucial role in this pancake recipe, lending a soft and naturally sweet taste. I personally prefer using red bananas for their added health benefits, but you can use one or two ripe bananas based on their size.
For making the pancake batter, I used whole wheat flour. While all-purpose flour can make the pancakes lighter and brighter, using whole-grain flour makes them healthier. You can also replace it with 50:50 APF or other whole grain flours, but adjust the liquid quantity accordingly.
Milk is used as the liquid ingredient to make the pancake batter, but you can also use plant-based milk or water.
To add sweetness to the pancake batter, I used brown sugar or jaggery, which can be adjusted to your desired level of sweetness.
Cinnamon powder is used to flavor the pancake and it pairs perfectly with bananas.
To make the pancakes soft and fluffy, I added a generous pinch of baking soda. However, you can skip this ingredient, but the pancakes will not be as porous or fluffy.
How to Make Healthy Eggless Banana Pancakes
To make vegan banana pancakes, start by peeling three medium-to-large bananas that are preferably overripe (approximately 285 grams). Place them in a large mixing bowl. If the bananas are super ripe, you can mash them in the bowl using a potato masher. However, if you’re using firmer bananas, slice them with a knife first before mashing.
Add three tablespoons of jaggery or preferred sugar (if you like) to the mashed bananas. You can leave out sugar if you want a sugar-free and less sweet pancake. Kids will still love them, and they’re great for enjoying a bit more guilt-free with sugary fruits or syrups! If you’re making pancakes with vanilla extract, add it to the batter now.
Mix everything very well. Then add one cup of whole wheat flour and ½ teaspoon of your desired spices. You can add whole fennel seeds, or other flavorings such as cinnamon or cardamom. I love this vegan banana pancake recipe with lightly crushed fennel seeds for a floral aromatic flavor.
Slowly add water (approximately ¾ cup) to the batter bit by bit, mixing together to form a loose and smooth batter. Depending on the quality of whole wheat flour, you can add more or less water. Keep mixing until there are no lumps. The batter should have a medium-thick consistency but flowing.
Let the batter rest while you heat a nonstick or cast iron pan on low heat. Add a bit of oil, butter, or ghee and allow it to melt and spread evenly across the hot pan. Keep the heat low as you pour a spoonful of the batter onto the pan. Use the spoon to gently spread just slightly to form small pancakes.
Cook the eggless banana pancake on low to medium-low heat. As the pancake cooks, lightly drizzle some oil on the sides and top. This will help create a beautiful golden color and add a lovely bit of crispness. Once the edges and bottom have started to brown, use a spatula to carefully flip the vegan banana pancake over. Continue cooking for a few more minutes until this side is golden brown as well. Feel free to flip the pancake back and forth once or twice if you need to.
Place each cooked banana pancake in a single layer inside a casserole dish or on a baking sheet, and keep it in an oven at the lowest temperature while you make the remaining pancakes.
Serving Vegan Banana Pancakes
Remember to serve the eggless banana pancakes while they are hot or warm. You can eat them plain, or with maple syrup, honey, jams, caramel sauce, or melted peanut butter. However, if you’re using honey, make sure to drizzle it on the pancakes only after they have cooled down to room temperature. If honey becomes too hot, it becomes toxic.
For storage, you can keep the cooled pancakes in a sealed container in the refrigerator for up to 3 days. Alternatively, you can also place them in the freezer for up to 1 month. To do so, wrap each pancake individually in plastic wrap before sealing them in airtight bags.
Recipe tips
When making pancakes, it is important to have the right batter consistency. For best results, the batter should be pourable and have a medium–thick consistency. If your batter is too thin, add a few tablespoons of flour to thicken it up. Conversely, if it is too thick, you can mix in some water to thin it out slightly.
To achieve fluffy and light pancakes, add 1 teaspoon of baking powder to the batter.
If you need to make a larger batch of pancakes, just double or triple the ingredients accordingly.
Also read: Raggmunk Recept – Know All About This Swedish Pancake Delight
End Note
We hope that you have liked our article on bananpannkaka utan ägg. This recipe is delicious and healthy for everyone.
