This eggless banana pancake recipe is super quick and easy to make with wholesome ingredients. You can feel good about serving these healthy vegan banana pancakes to the kids, and they’re so tasty that everyone will enjoy them as a fun breakfast or snack. Follow my simple steps with photos for making the best sweet and tender banana pancakes that are perfect for loading with your favorite toppings!
About This Eggless Banana Pancakes
Vegan banana pancakes are one of our favorite easy and healthy breakfast recipes. These pancakes are sweet, soft on the inside and slightly crisp on the outside.
They are even more tender but not fluffy than the traditional banana pancakes, as are made without any eggs, or rising agents like baking soda or baking powder.
In addition to using vitamin-packed overripe bananas and whole wheat flour, I make this vegan recipe with jaggery – a natural sweetener made from sugarcane juice.
While this healthy(ish) variation is my favorite, feel free to use granulated sugar, coconut sugar, or your preferred sweetener to make your banana pancakes. Or, you can even skip the sugar entirely!
Also, I flavor the pancakes with some fennel seeds. But you can include other ingredients like cinnamon powder, vanilla extract, or cardamom powder to add whatever flavors you like.
Not only are vegan banana pancakes terrific to enjoy fresh for breakfast, leftovers are delicious to eat as snacks. Once they’ve cooled simply store in an airtight container and keep in the fridge for up to 3 days.
They are perfect to pop into a kid’s lunchbox or for grabbing on your way out the door in the morning.
How to make Eggless Banana Pancakes
1. Firstly, peel 3 medium-to-large bananas, preferably overripe (approximately 285 grams) and place them in a large mixing bowl.
2. If the bananas are super ripe you can simply use a potato masher to mash them in the bowl. However, if using firmer bananas you’ll want to slice them with a knife first before mashing.
3. To the mashed bananas add 3 tablespoons of jaggery or preferred sugar, if you like. Sugar is not necessary to make the banana pancakes and can be left out if want a sugar-free and less sweet pancake.
Kids will still love them and they’re great for enjoying a bit more guilt-free with sugary fruits or syrups!
If you’re making pancakes with vanilla extract, now is when you should add it to the batter.
4. Mix very well.
5. Then add 1 cup of whole wheat flour and ½ teaspoon of your desired spices, if using. I love this vegan banana pancake recipe with lightly crushed fennel seeds for a floral aromatic flavor.
You can also add whole fennel seeds, or as mentioned above, other flavorings such as cinnamon or cardamom.
6. Work slowly to add the water to the batter bit by bit.
7. Mix together to form a loose and smooth batter. Overall I added ¾ cup of water. Depending on the quality of whole wheat flour you can add more or less water.
8. You want to continue mixing until there are no lumps. The batter should have a medium-thick consistency but flowing.
Making Banana Pancakes
9. Let the batter rest while you heat a nonstick or cast iron pan on low heat. Add a bit of oil, butter or ghee and allow to melt and spread evenly across the hot pan.
10. Keep the heat to a low as you pour a spoonful of the batter onto the pan. Use the spoon to gently spread just slightly to form small pancakes.
11. Cook the eggless banana pancake on a low to medium-low heat.
12. As the pancake cooks, lightly drizzle some oil on the sides and top. This will help create a beautiful golden color and add a lovely bit of crispness.
13. Once the edges and bottom have started to brown, use a spatula to carefully flip the vegan banana pancake over.
14. Continue cooking for a few more minutes until this side is golden brown as well. Feel free to flip the pancake back and forth once or twice if you need.
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
15. 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.
But if using honey, then be sure to drizzle it on pancakes only once they have cooled down to room temperature: 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.
Expert Tips
Variations & Substitutes
- Fats: I have made the pancakes in a neutral flavored oil. You can make them with ghee (clarified butter) or butter.
- Sweeteners: Jaggery is my preferred sweetener for these banana pancakes. They give a lovely molasses, caramel like flavor. If you do not have jaggery, then replace with raw sugar, maple syrup, coconut sugar, brown sugar, palm sugar or any sweetener of your choice. You can even skip the sweetener.
- Flavorings: Fennel seeds impart a lovely licorice like flavor. If you are not a fan of fennel seeds, include vanilla or cardamom powder, ground cinnamon or pumpkin spice.
- Liquids: Bananas and coconut pair really well, so you could include lite coconut milk or part coconut milk and water in the recipe. Almond milk, cashew milk, oats milk can be easily replaced with water.
Recipe Notes
- Batter consistency: The batter is pourable with a medium-thick consistency. If you make a thin batter, then add a few tablespoons of flour to thicken it a bit. If your batter looks thick, then mix in some water to thin it slightly.
- Leavening ingredients: To make these pancakes fluffy and light, add in 1 teaspoon baking powder to the batter.
- Scaling: Make a bit batch of this recipe easily by doubling or tripling the ingredients.
FAQs
Yes of course. In fact overripe bananas will give you the best tasting pancakes.
If your batter is thin or runny, it will result in the pancakes falling apart when cooking them.
Make your pancakes in a heavy seasoned cast iron or non-stick skillet, so that they do not stick and burn. Regulate the temperature from low to medium-low or medium heat when cooking them. Do not cook pancakes at a high heat as they can burn.
Yes of course. Let them cool completely before you freeze them. Wrap them individually in plastic wrap before sealing in airtight bags. Warm them in a skillet or in your oven before serving.
Yes, you can freeze the batter made from my banana pancake recipe as it is devoid of eggs. Freeze for about a month. Thaw at room temperature before making pancakes.
When making pancakes, it helps to use a heavy sturdy pan – either non-stick or cast iron. Thin pans will make the pancakes stick to it. Your pan also needs to be well seasoned.
More Pancakes for You!
Breakfast Recipes
American Recipes
World Recipes
Breakfast Recipes
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Eggless Banana Pancakes Recipe (Healthy & Vegan)
Ingredients
- 3 bananas – medium to large (overripe or ripe)or 285 grams
- 1 cup whole wheat flour or 120 grams
- ½ teaspoon crushed fennel or whole fennel seeds
- 3 tablespoons jaggery powder or add as required – optional
- ¾ cup water or add as required
- oil as required
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
Variations and substitutes
- Fats: I have made the eggless banana pancakes in a neutral flavored oil. You can make them with ghee (clarified butter) or butter.
- Sweeteners: If you do not have jaggery, then replace with raw sugar, maple syrup, coconut sugar, brown sugar, palm sugar or any sweetener of your choice. You can even skip the sweetener. The amount of jaggery can be added as per the sweetness in the bananas. Add more or less as required.
- Flavorings: If you do not like fennel seeds, include vanilla or cardamom powder, ground cinnamon or pumpkin spice.
- Liquids: You can replace water with lite coconut milk or part coconut milk and water to make the batter. Almond milk, cashew milk, oats milk can also be added.
Recipe tips
- Batter consistency: The banana pancake batter has a flowing medium-thick consistency. If you have made a thin batter add a few tablespoons of flour to thicken it. If your batter is thick mix in some water to thin it.
- Leavening ingredients: For fluffy and light pancakes, add 1 teaspoon baking powder to the batter.
- Scaling: Make a bit batch of this recipe easily by doubling or tripling the ingredients.
Nutrition Info (Approximate Values)
This banana pancakes recipe from the archives was first published in August 2016. It has been updated on November 2024.
Instead of water, can we add milk?
Yes.
Vegan banana pancakes are one of our favorite easy and healthy breakfast recipes.
Now mine as well. Really quick and delicious. Yummy!
Great recipe! I decided to use almond milk instead of water and they came out soft and delicious, thank you Dassana
Nice! Thanks for sharing the variations you made to the recipe. Welcome!