Eggless banana pancakes recipe - soft, fluffy and delicious pancakes made with banana and no eggs.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 10 minutes
  • Total time: 15 minutes
  • Yield: 4 · 4 pancakes of 5 inches
  • Category: Breakfast
  • Cuisine: world

Ingredients

  • 1 cup flour ((plain flour or whole wheat flour or ½ & ½))
  • 1 ½ tsp baking powder
  • 2 tsps sugar
  • 2 pinches salt
  • 1/8 tsp cinnamon ((optional) (use only true cinnamon))
  • 1 tsp vanilla extract
  • 1 banana (large ripe, (about 6 inches long))
  • 2 tsp oil (or melted butter)
  • ¾ cup milk (+ 2 tbsp or water(use more if needed, I used coconut milk))
  • Butter (or oil for cooking pancakes)

Method

Prepration

  1. Mix together flour, baking powder & salt. Set aside.
  2. Mash the banana very well with cinnamon and sugar. Add oil, vanilla and milk. Whisk the mixture very well until well combined.
  3. Add flour in 2 batches and mix just until well combined. Make sure the batter is lump free and of pouring but thick consistency.

Making eggless banana pancakes

  1. Grease a pan well with oil or butter. Wipe off the excess oil. Heat the pan.
  2. When it is just hot, put on the flame to medium heat and Pour 1 ladle full of batter. Do not spread.
  3. Cover and cook for 1 to 2 mins. Drizzle butter around the edges.
  4. When the edges leave the pan, flip it and cook on the other side as well.
  5. Set this aside and repeat making more pancakes.
  6. Make sure the heat is not too much otherwise they will brown without cooking well.
  7. Stack the pancakes, Serve eggless banana pancakes with your favorite toppings.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.