Eggless banana pancakes are a variation of the traditional pancakes. They are made using ripe bananas as a natural substitute for eggs, providing moisture and binding to the batter. These eggless pancakes are incredibly fluffy and soft and can be whipped up in under 20 minutes. By omitting eggs, these egg-free pancakes are suitable for individuals who have an egg allergy or are avoiding them. These pancakes have a soft and fluffy texture with a subtle banana flavor.
This eggless banana pancake recipe is made using all-purpose flour, sugar, mashed bananas, milk, and a touch of fennel seeds for added flavor. The ingredients are mixed together to create a smooth batter, which is then cooked on a griddle or skillet until golden brown on both sides. These egg-free banana pancakes can be enjoyed with various toppings, such as maple syrup, honey, chocolate chips, nuts, or a dusting of powdered sugar. The beauty of these banana pancakes lies in their simplicity and speed of preparation, making them an ideal choice for a quick weekday breakfast. However, their delectable taste also makes them a crowd-pleaser on lazy weekends.
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Why you will love this banana pancake recipe?
- Egg-free banana pancakes: This banana pancake recipe is a wonderful option for those who are avoiding eggs or have an egg allergy.
- Fennel flavor: The addition of fennel seeds provides a unique and delightful twist to these eggless banana pancakes. Fennel seeds offer a subtle and aromatic flavor that complements the natural sweetness of the bananas, creating a harmonious blend of tastes.
- Perfect texture: These eggless banana pancakes turn out soft, fluffy, and light, creating a delightful eating experience.
- Simple ingredients: This egg-free banana pancake recipe utilizes common pantry staples like all-purpose flour, sugar, bananas, milk, and fennel seeds. These ingredients are easily accessible and can be found in most kitchens, making it convenient for anyone to whip up these pancakes.
- Quick and easy: These egg-free banana pancakes can be prepared in less than 20 minutes, making them an excellent choice for busy mornings or when you are craving a delicious breakfast without spending too much time in the kitchen.
Ingredients
Bananas: Overripe bananas make the most delicious egg-free banana pancakes.
Flour: I use all-purpose flour for this recipe. You can use a mix of plain and whole wheat flour.
Milk: I use whole milk to make egg-free banana pancakes. However, it can be replaced with skim milk.
Sugar: I use raw sugar, but plain sugar also works for this dish. You can also use jaggery powder or brown sugar to sweeten these eggless banana pancakes.
Fennel seeds: This is an optional ingredient; however, I highly recommend not skipping it. Fennel seeds add a beautiful flavor to these egg-free banana pancakes.
Step-by-step instructions
Step 1: Combine flour, baking powder, salt, and fennel seeds in a bowl. Set it aside (images 1 and 2).
Step 2: In a large mixing bowl, take the banana and mash them well. Add melted butter and sugar to the mashed bananas. Mix well (image 3).
Step 3: Add ¾ cup milk to the banana mixture and mix well (image 4).
Step 4: Add the flour mixture to the wet ingredients and mix until it is incorporated. Do not overmix the flour into the batter. Let the batter sit for 5 minutes (images 5 and 6).
Step 5: Heat a frying pan or griddle and add butter. Pour a ladle of batter (around ¼ cup of batter) on the hot griddle and let it cook until there are bubbles on top (image 7).
Step 6: Flip over and cook the other side for 1-2 minutes. Add some butter and cook completely (image 8). Repeat with the remaining batter to make the egg-free banana pancakes.
Useful tips
Use ripe bananas: Ensure that your bananas are ripe with brown spots on the peel. Overripe bananas are sweeter and easier to mash, providing a stronger banana flavor to the pancakes.
Mash bananas well: Thoroughly mash the bananas until they are smooth and free of lumps. This will help distribute the banana flavor evenly throughout the egg-free banana pancake batter.
Don't Overmix the Batter: When combining the wet and dry ingredients, mix them until just combined. Overmixing it will lead to gluten development and may make the pancake rubbery. It is okay to have a few lumps in the batter; they will disappear during cooking.
Let the batter rest: Allow the batter to rest for about 5-10 minutes before cooking. This resting time allows the flour to hydrate and results in lighter and fluffier pancakes.
Adjust consistency: If the batter seems too thick, you can add a little more milk to achieve the desired consistency. If it is too thin, add a tablespoon of flour at a time until it thickens slightly.
Preheat the pan correctly: Make sure to preheat your skillet or griddle over medium heat before adding the pancake batter. A properly heated pan ensures even cooking and prevents the pancakes from sticking.
Control the heat: Adjust the heat as needed while cooking the pancakes. Medium heat generally works well, but you can lower it slightly if the pancakes are browning too quickly or increase it if they are cooking too slowly.
Flip with care: Wait until bubbles form on the surface of the pancake before flipping it. Use a wide spatula to gently flip the pancake to avoid breaking it. Cook the other side until golden brown.
Keep the pancakes warm: As you cook the pancakes, keep them warm by placing them on a baking sheet in a preheated oven at around 200 F. This way, you can serve a batch of warm pancakes all at once.
Making these eggless banana pancakes vegan: To make vegan banana pancakes, replace whole milk with nut-based milk and fry the pancakes using vegetable oil instead of butter.
More eggless recipes:
1. Eggless brownies.
2. Nankhatai.
3. Eggless chocolate chip cookies.
4. Ragi pancakes.
5. Healthy banana bread.
Variations of eggless banana pancakes
There are several variations of this healthy banana pancake recipe. Remember to adjust the consistency of the batter as needed when adding additional ingredients. Here are some of my favorites:
Chocolate chip eggless banana pancakes: This one is the kids' favorite! Add a handful of chocolate chips to the pancake batter before cooking. The melted chocolate will create pockets of gooey goodness in each pancake.
Nutty banana pancakes: Incorporate chopped nuts such as walnuts, pecans, or almonds into the batter. The nutty crunch will provide extra texture and flavor to your pancakes.
Blueberry eggless banana pancakes: Gently fold fresh or frozen blueberries into the pancake batter. The burst of sweet-tart blueberries complements the banana flavor beautifully.
Cinnamon egg-free banana pancakes: Mix ground cinnamon into the batter for a warm and aromatic twist. It adds a cozy and comforting flavor to your pancakes.
Coconut eggless banana pancakes: Add shredded coconut to the batter to infuse the pancakes with tropical flair. You can also add freshly grated coconut to the batter. Make sure to increase the milk slightly as fresh coconut may soak up liquid.
Peanut butter banana pancakes: Swirl in a spoonful of peanut butter into the batter for a rich and nutty taste. The combination of peanut butter and banana is a classic favorite.
Chai-spiced eggless banana pancakes: Incorporate chai spice, a blend of warm spices like cinnamon, ginger, cardamom, and cloves, into the batter. It adds a cozy and aromatic element to your pancakes.
Lemon poppy seeds: Add a squeeze of fresh lemon juice and a sprinkle of poppy seeds to the batter. The citrusy tang and poppy seed crunch create a delightful flavor combination.
Pumpkin banana pancakes: Mix in a few tablespoons of pumpkin puree and a dash of pumpkin spice into the batter. This variation offers a seasonal twist and a touch of warmth.
How to serve banana pancakes?
The beauty of these eggless pancakes is their versatility, allowing you to personalize your serving style based on your taste preferences and occasion. Here are some serving suggestions:
Classic style: Stack these eggless pancakes on a plate and serve them as they are. You can drizzle them with pure maple syrup, honey, agave nectar, chocolate syrup, or pumpkin syrup for added sweetness. Add a dollop of butter on top for richness.
Fresh fruit toppings: Enhance the natural sweetness of the pancakes by topping them with fresh fruit slices, such as bananas or fresh berries. The combination of fruit and pancakes creates a refreshing and colorful presentation.
Nutty crunch: Sprinkle some chopped nuts, such as walnuts or pecans, over the pancakes. It adds a delightful crunch and extra flavor. You can also drizzle them with nut butter, like almond butter or peanut butter, for an indulgent touch.
Creamy and tangy: Pair your egg-free banana pancakes with a dollop of Greek yogurt or coconut yogurt. The creamy and tangy yogurt complements the sweetness of the bananas and adds a delightful contrast of textures.
Sweet and savory combination: If you enjoy the combination of sweet and savory flavors, you can serve these banana pancakes with a side of crispy bacon or breakfast sausage. The contrast of salty and savory meats with sweet pancakes creates a delicious balance.
Whipped cream and sprinkles: For a fun and festive presentation, top your pancakes with a dollop of whipped cream and a touch of colorful sprinkles. This is especially great for serving on birthdays or special occasions.
Preserves: Choose your favorite fruit jam, such as strawberry, raspberry, or mixed berry, and spread it over these fluffy pancakes. The combination of the fruity jam and the banana pancakes creates a delightful flavor contrast. Our favorite is this strawberry ginger jam.
Serve it along with this delicious and chocolatey cafe mocha recipe for the perfect breakfast. Click here for more breakfast recipes.
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FAQs
Yes, you can substitute whole wheat flour for all-purpose flour. Keep in mind that whole wheat flour tends to absorb more liquid, so you may need to adjust the amount of milk slightly to achieve the desired batter consistency.
Absolutely! You can use dairy-free milk alternatives like almond milk, soy milk, oat milk, or coconut milk in place of regular milk. Make sure that the milk alternative you choose is unsweetened to maintain the right balance of sweetness in the pancakes.
To make these pancakes gluten-free, you can use gluten-free flour instead of regular all-purpose flour. Almond flour, oat flour, or buckwheat flour are some good options. Please note that I have not tested this recipe with gluten-free flour.
Yes, you can freeze the leftover pancakes for later consumption. Allow them to cool completely, then stack them with parchment paper between each pancake to prevent sticking. Place them in an airtight container or freezer bag and store them in the freezer. To reheat, you can use a toaster, or oven, or microwave them until warmed through.
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Recipe card
Eggless Banana Pancakes
Ingredients
- 2 bananas overripe
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon fennel seeds saunf
- 1 pinch salt
- 2 tablespoon sugar
- ¾ - 1 cup milk
- 1 tablespoon butter plus extra for frying the pancakes
Instructions
- Combine white flour, baking powder, salt, and fennel seeds in a small bowl. Set it aside.
- In a separate mixing bowl, take the bananas and mash them well. Add one tablespoon of melted butter and sugar. Mix them well.
- Add ¾ cup of milk and mix well.
- Add the flour mixture to this and mix gently. The mixture should be of pouring consistency. If it gets too thick, add 2-3 tablespoon milk.
- It is really important to not overmix the batter. It is okay to have a few lumps in the batter. Overmixing can lead to gluten development in the batter, which will make the pancakes rubbery and dense.
- Heat a frying pan or skillet and add butter. Pour around ¼ cup of the pancake batter and let it cook until there are bubbles on top.
- Flip over and cook the other side. Add some butter.
- Serve hot with toppings of your choice.
