Banana Pancakes Eggless

Nutriscore Rating: 56/100

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!

Recipe Information

• Prep Time: 10 min
• Cook Time: 15 min
• Total Time: 25 min
• Servings: 4 servings
• Difficulty: Medium

🥘 Ingredients

10 items

• 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

10 steps

1. Peel the bananas and place them in a mixing bowl. Use a fork to mash them until smooth and lump-free.

2. Add the sugar, milk, vanilla extract, and oil to the mashed bananas. Whisk until well combined.

3. In a separate bowl, combine the all-purpose flour, baking powder, baking soda, and salt. Mix well.

4. Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Avoid overmixing; a few lumps are fine.

5. Heat a non-stick skillet or griddle over medium heat and lightly grease it with butter or oil.

6. Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread it slightly to form a circle.

7. Cook for about 2 to 3 minutes or until bubbles appear on the surface and the edges look set.

8. Flip the pancake carefully and cook the other side for another 1 to 2 minutes until golden brown.

9. Remove the cooked pancakes and keep warm. Repeat with the remaining batter, greasing the skillet as needed.

10. Serve the banana pancakes warm with toppings of your choice, such as syrup, fresh fruit, or a dusting of powdered sugar.

Nutrition Facts

1 serving (153.6g)

Calories		300
% Daily Value*
Total Fat		10.9 g	14%
	Saturated Fat	8.1 g	41%
	Polyunsaturated Fat	0.0 g
Cholesterol		10 mg	3%
Sodium		434 mg	19%
Total Carbohydrate		46.1 g	17%
	Dietary Fiber	2.5 g	9%
	Total Sugars	16.0 g
Protein		5.4 g	11%
Vitamin D		0.6 mcg	3%
Calcium		59 mg	5%
Iron		1.2 mg	7%
Potassium		299 mg	6%

*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.

Source of Calories

Fat: 395 cal (32.4%%)

Protein: 86 cal (7.1%%)

Carbs: 737 cal (60.5%%)