Banana Pancakes Eggless
Start your morning off right with these irresistibly fluffy and flavorful Eggless Banana Pancakes! This vegan-friendly recipe combines the natural sweetness of ripe bananas with pantry staples like all-purpose flour and baking powder to create a stack of soft, golden pancakes perfect for breakfast or brunch. With no eggs required, this quick and easy recipe comes together in just 25 minutes, making it ideal for busy mornings. The mashed bananas not only act as a natural binder but also add a touch of creamy sweetness, beautifully complemented by vanilla extract. Top your pancakes with a drizzle of syrup, fresh fruit, or a sprinkle of powdered sugar for a customizable and crowd-pleasing treat. These pancakes are a great way to use up overripe bananas while keeping your mornings deliciously simple!
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Recipe Information
Ingredients
- 2 medium Ripe banana
- 1 cup All-purpose flour
- 1 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 2 tablespoons Granulated sugar
- 0.75 cup Milk
- 1 teaspoon Vanilla extract
- 2 tablespoons Neutral oil (like vegetable or melted coconut oil)
- 2 teaspoons Butter or oil (for cooking)
Instructions
Peel the bananas and place them in a mixing bowl. Use a fork to mash them until smooth and lump-free.
Add the sugar, milk, vanilla extract, and oil to the mashed bananas. Whisk until well combined.
In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix well.
Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread it slightly to form a circle.
Cook for about 2 to 3 minutes or until bubbles appear on the surface and the edges look set.
Flip the pancake carefully and cook the other side for another 1 to 2 minutes until golden brown.
Remove the cooked pancakes and keep warm. Repeat with the remaining batter, greasing the skillet as needed.
Serve the banana pancakes warm with toppings of your choice, such as syrup, fresh fruit, or a dusting of powdered sugar.
Nutrition Facts
Calories |
1158 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 31.4 g | 157% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 37 mg | 12% | |
| Sodium | 1296 mg | 56% | |
| Total Carbohydrate | 179.9 g | 65% | |
| Dietary Fiber | 9.5 g | 34% | |
| Total Sugars | 63.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 260 mg | 20% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 1269 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
