Eggless Banana Pancakes Recipe (Healthy & Vegan)
User Reviews
5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
10 Banana Pancakes
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Calories
113 kcal
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Cuisine
American, International
Eggless Banana Pancakes Recipe (Healthy & Vegan)
Description
This recipe uses mashed ripe bananas blended with whole wheat flour and lightly crushed fennel seeds to form a smooth, medium-thick batter. Optional jaggery powder imparts natural sweetness with a caramel-like depth. Water is added gradually to achieve the desired pourable consistency without lumps. Cooking oil is used on a pan or skillet to cook the pancakes gently, producing a soft texture and a lightly golden surface. The pancakes do not contain eggs, yet hold together well because of the moisture and binding from bananas and the flour.
The fennel seeds lend a subtle aromatic flavor that complements the banana's natural sweetness. The result is a mildly spiced, earthy pancake with tender interiors and raised texture. This preparation suits those looking for vegan and healthier alternatives to traditional pancakes.
These pancakes serve well as a wholesome breakfast or snack, paired with syrup, fresh fruit, or nut butter. Adjustments to sweetener type and quantity allow for customization to taste preferences. The batter can be scaled up easily to yield more pancakes for larger servings.
Flour choice and water amount can be adjusted to achieve preferred batter thickness; adding baking powder can lighten texture if desired. Alternative milk types can also replace water for a richer batter.
Ingredients
- 3 banana medium to large (overripe or ripe)or 285 grams
- 1 cup whole wheat flour or 120 grams
- ½ teaspoon fennel or whole fennel seeds, crushed
- 3 tablespoons jaggery powder or add as required - optional
- ¾ cup water or add as required
- neutral cooking oil as required, generic cooking oil
Instructions
Preparing batter
- Peel bananas and place them in a mixing bowl or pan.
- Slice them first and then mash with a potato masher. For over ripe bananas, you can directly mash with a veggie or potato masher.
- Now add jaggery powder. You can add the amount of jaggery as per the sweetness of the bananas.
- Add more or less as required. You can replace sugar with jaggery. Mix very well.
- Then add whole wheat flour and lightly crushed fennel seeds or whole fennel seeds. Crush the fennel seeds lightly in your mortar-pestle.
- Add water in parts.
- Then begin to mix it with the flour. I added a total of ¾ cup of water. Depending on the quality of whole wheat flour you can add adjust the water proportion.
- Mix very well and make a smooth batter without lumps. The batter has to have a medium-thick flowing consistency.
Making banana pancakes
- Now heat a pan or skillet. Spread a bit of oil on the pan. Instead of oil you can also use ghee or butter. You can use a heavy nonstick or a cast iron skillet.
- Keep the heat to a low or medium-low. Pour a spoonful of the batter on the pan and then gently spread it. Do not spread too much. Just form small pancakes.
- Cook the pancake on a low to medium-low heat.
- Drizzle some oil on the sides and top.
- When the base gets golden and slightly crisp, turn over the banana pancake.
- Cook this second side until it gets golden. If you want you can flip and cook once or twice.
- Then place each cooked banana pancake in a single layer inside a casserole dish or on a baking sheet, and keep in an oven at the lowest temperature while you make the remaining pancakes.
Serving suggestions
- Serve eggless banana pancakes hot or warm. You can eat them plain as-is, or enjoy with maple syrup or other flavored syrups, honey, jams, caramel sauce or melted peanut butter.
- If using honey, then be sure to drizzle it on pancakes only once they have cooled down to room temperature as honey that becomes too hot becomes toxic.
Storage
- Keep cooled pancakes in a sealed container in the refrigerator for up to 3 days.
- You can also place them in the freezer for up to 1 month by wrapping individually in plastic wrap before sealing in airtight bags.
Notes
- You can use ghee, butter, or neutral-flavored oil for cooking, depending on preference.
- Replace jaggery with raw sugar, maple syrup, coconut sugar, or other sweeteners, or omit sweetener entirely based on banana ripeness.
- Substitute fennel seeds with vanilla, cardamom, cinnamon, or other spices for varied flavor.
- Swap water for coconut milk or plant-based milks to enrich the batter.
- Adjust batter thickness by adding more flour if too thin, or water if too thick.
- For fluffier pancakes, consider adding baking powder.
- Batch size can be increased by doubling or tripling ingredients.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Banana Pancakes
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1banana pancake | |
| Calories | 113kcal | 6% |
| Carbohydrates | 21g | 7% |
| Protein | 2g | 4% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Sodium | 2mg | 0% |
| Potassium | 170mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 8g | 16% |
| Vitamin A | 23IU | 0% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 3mg | 3% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 8mg | 1% |
| Vitamin B9 (Folate) | 12µg | |
| Iron | 1mg | 6% |
| Magnesium | 26mg | 7% |
| Phosphorus | 51mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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