Pancakes with Vanilla Banana Using an Egg Replacer
Fluffy, flavorful, and completely egg-free, these Pancakes with Vanilla Banana Using an Egg Replacer are a breakfast dream come true! Perfect for anyone following a plant-based or egg-free diet, this recipe combines ripe mashed banana and a dash of vanilla for a naturally sweet and aromatic twist. The batter is made with pantry staples like all-purpose flour and unsweetened plant-based milk, making it easy to whip up in minutes. Thanks to the use of a reliable egg replacer, these pancakes achieve that classic light, airy texture without compromising on taste. Cooked to golden perfection on a non-stick skillet, they’re ready to be enjoyed warm with your favorite toppings—think maple syrup, extra banana slices, or a dollop of dairy-free whipped cream. These pancakes are not only delicious but also a crowd-pleaser for breakfast or brunch lovers alike!
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Recipe Information
Ingredients
- 1.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 2 tablespoons Sugar
- 0.25 teaspoons Salt
- 1.25 cups Unsweetened plant-based milk (e.g., almond, soy, oat)
- 1 serving Egg replacer (prepared according to the package instructions)
- 1 teaspoon Vanilla extract
- 1 medium Banana (mashed, ripe)
- 2 tablespoons Vegetable oil or melted dairy-free butter
- 1 as needed Non-stick cooking spray or additional oil
Instructions
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt until well combined.
In a medium bowl, mix the plant-based milk, prepared egg replacer, vanilla extract, mashed banana, and vegetable oil. Stir until smooth and well blended.
Pour the wet ingredients into the dry ingredients. Gently fold them together using a spatula until just combined. Be careful not to overmix; it's okay if the batter is slightly lumpy.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with non-stick cooking spray or a small amount of oil.
Pour about 1/4 cup of batter onto the heated skillet for each pancake. Use the back of a spoon or ladle to spread the batter into a circular shape if needed.
Cook the pancakes for 2 to 3 minutes, or until bubbles form on the surface and the edges look set. Flip the pancakes and cook for another 2 to 3 minutes, or until golden brown on both sides.
Repeat the process until all the batter is used, lightly greasing the skillet as needed between batches.
Serve the pancakes warm with your favorite toppings, such as maple syrup, sliced bananas, or dairy-free whipped cream. Enjoy!
Nutrition Facts
Calories |
1195 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.9 g | 43% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1780 mg | 77% | |
| Total Carbohydrate | 202.5 g | 74% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 40.5 g | ||
| Protein | 21.2 g | 42% | |
| Vitamin D | 3.1 mcg | 16% | |
| Calcium | 416 mg | 32% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 822 mg | 17% | |
*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.
