This egg-free banana pancake recipe is super quick and easy to make with healthy ingredients. You can feel great serving these healthy vegan banana pancakes to kids, and they’re so tasty everyone will enjoy them as a fun breakfast or snack. Follow my simple steps to make the best sweet and tender banana pancakes, perfect for loaded with your favorite toppings!
Why this recipe works
Egg-Free Banana Pancakes are one of our favorite easy and healthy breakfast recipes. These pancakes are sweet, chewy on the inside and slightly crispy on the outside.
They’re even softer but not fluffier than traditional banana pancakes because they’re made without eggs or leavening agents like baking soda or baking powder.
In addition to using overripe bananas full of vitamins and whole wheat flour, I make this vegan recipe with jaggery – a natural sweetener made from cane juice.
Also Read: Oatmeal Porridge
▢ 3 bananas – medium to large (overripe or ripe) or 285 grams
▢ 1 cup whole wheat flour or 120 grams of it
▢ ½ teaspoon crushed fennel or whole fennel seeds
▢ 3 tablespoons jaggery powder or add as needed – optional
▢ ¾ cup of water or add as needed
▢ oil as needed
Preparation of the batter
- Peel the bananas and place them in a mixing bowl or saucepan.
- Slice them first and then mash them in a potato masher. For overripe bananas, you can mash them directly with a potato or veggie masher.
- Now add jaggery powder. You can add the amount of jaggery depending on the sweetness of the bananas.
- Add more or less as needed. You can replace the sugar with jaggery. Mix very well.
- Then add whole wheat flour and lightly crushed fennel seeds or complete fennel seeds. Lightly crush the fennel seeds in your mortar-pestle.
- Add some water.
- Then start mixing it with the flour. I added a total of ¾ cup water. Depending on the quality of the whole wheat flour, you can add adjust the proportion of water.
- Mix very well and make a smooth paste without lumps. The batter should have a medium thick fluid consistency.
Making banana pancakes
- Now heat a frying pan. Spread a little oil on the pan. You can also use butter instead of oil. You can use a heavy nonstick skillet or a cast iron skillet.
- Keep the heat on low or medium-low. Pour a spoonful of batter on the mold then spread it delicately. Do not over-spread. It is enough to form small pancakes.
- Cook the pancake over low to medium-low heat.
- Pour a drizzle of oil on the sides and top.
- When the base is golden and slightly crisp, flip the banana pancake.
- Cook this second side until golden brown. If you wish, you can flip and cook once or twice.
- Then place each baked banana pancake in a single layer inside a casserole dish or on a baking sheet, and keep in the oven at the lowest temperature while you make the remaining pancakes.