These Eggless Banana Pancakes are soft, fluffy, naturally sweet, and perfect for a healthy breakfast or brunch! Whether you’re out of eggs, follow a vegetarian diet, or just want a lighter option — this recipe is your go-to. Made with ripe bananas, whole wheat flour, and zero eggs, they’re wholesome and satisfying.
special eggless banana pancakes
IntroductionThese Eggless Banana Pancakes are soft, fluffy, naturally sweet, and perfect for a healthy breakfast or brunch! Whether you're out of eggs, follow a vegetarian diet, or just want a lighter option — this recipe is your go-to. Made with ripe bananas, whole wheat flour, and zero eggs, they’re wholesome and satisfying.
Servings: 4
Cost: 100
Ingredients
- 1 large ripe banana mashed
- 1 cup whole wheat flour or all-purpose
- 1 tbsp sugar optional, adjust to taste
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup milk dairy or plant-based
- 1/2 tsp vanilla extract
- 1 tbsp melted butter or oil
- Butter/oil for cooking
Optional Add-ins
- 1/4 tsp cinnamon
- 1 tbsp chopped nuts or chocolate chips
- 1 tbsp flax meal for extra fiber
Instructions
- Mash the banana in a bowl until smooth.
- Add milk, vanilla extract, and melted butter. Mix well.
- In another bowl, combine flour, baking powder, baking soda, sugar, and salt.
- Add dry ingredients to wet, mix gently — don’t overmix. Batter should be thick but pourable.
- Heat a non-stick pan or griddle, grease lightly.
- Pour 1/4 cup of batter, cook until bubbles form (about 2 mins), flip and cook the other side.
- Repeat for remaining batter.
🍽️ Serve With
- Maple syrup or honey
- Sliced fruits like banana, berries
- Nuts, seeds, or a dollop of yogurt
📸 Pro Presentation Tip
- Stack the pancakes, drizzle maple syrup, and top with sliced bananas and a sprinkle of cinnamon or powdered sugar for that Instagram-worthy shot!
✅ Why You’ll Love It
Eggless, vegetarian-friendly
Great way to use ripe bananas
Quick breakfast under 30 minutes
Soft, fluffy, and naturally sweet
📦 Storage Tips
- Refrigerate leftovers for up to 2 days
- Freeze for up to 1 month (layer with parchment)
- Reheat on a pan or in a toaster