Eggless Whole Wheat Banana Pancakes

Soft, fluffy and delicious Eggless Whole Wheat Banana Pancakes recipe with detailed step by step pictures. Eggless Banana Pancakes video recipe. Easy Banana Pancakes recipe – no eggs or white flour.

Eggless Whole Wheat Banana Pancakes are one of the best kid-friendly breakfast or snack recipes that can be made quickly and easily. Without using eggs or white flour, these whole wheat banana pancakes are healthier but also quite tasty. The sweetness from the bananas and a very little brown sugar or jaggery powder makes the pancakes sweet enough but with some honey or chocolate syrup or maple syrup drizzled over the top makes it very attractive.

Jump to:

• Key Ingredients
• Tips & Important Notes for Making Eggless Whole Wheat Banana Pancakes
• Substitutions & Variations
• Storing & Serving Suggestions
• Eggless Whole Wheat Banana Pancakes Video Recipe
• Eggless Whole Wheat Banana Pancakes Recipe with Step by Step Pictures
• Recipe Notes
• Similar Easy Breakfast Recipes
• 📖 Recipe
• 💬 Comments

I used red banana for making these eggless banana pancakes and they turn out soft, fluffy & moist. To get the perfect color and texture on the pancakes, it is a must to use a heavy pan that has been greased just enough. Though a non-stick pan sounds like a good idea, I would recommend using a heavy cast iron pan without any butter/oil to cook the pancakes, to make them perfect. Do checkout the video recipe below and tips below! Also check out other quick and easy breakfast recipes!

Key Ingredients

Ripe Bananas are one of the main ingredients for this pancake, making it soft and naturally sweet. I used red banana as it has lots of health benefits. Depending on the size of the bananas, you can use one or two ripe bananas.

Whole Wheat Flour is used to make the pancake batter. Although All-Purpose Flour makes the pancakes lighter and brighter, using whole grain flour makes it healthier. You can replace it with 50:50 APF or completely use other whole grain flours too. Adjust the liquid quantity accordingly.

Milk is used as a liquid ingredient to make the pancake batter. Plant-based milk or water can also be used.

Brown Sugar or Jaggery is used to sweeten the pancake batter and it can be adjusted depending on the sweetness preferred.

Cinnamon Powder is used to flavor the pancake and with bananas, it is a perfect combination.

A generous pinch of Baking Soda is used to make the pancakes soft and fluffy. It can be avoided altogether, but the pancakes will not be porous or fluffy.

For full list of ingredients and exact measurements, check the recipe below.

Tips & Important Notes for Making Eggless Whole Wheat Banana Pancakes

Making these eggless banana pancakes with whole wheat flour is very simple and is a beginner-friendly recipe. The below tips and notes are helpful for making them to perfection.

The batter for the pancakes should be thick but flowy. If you make it runny, the pancakes become crepes and too thick means the pancakes are hard, taking longer to cook.

Use a good quality heavy cast iron pan for making pancakes. Preparing the pan right ensures the pancakes have a perfect texture and color on them. Heat the pan on medium flame until it is hot, grease it with a little butter/oil and wipe it off completely using a tissue. Set the flame on low before pouring the batter.

For the pancakes to be fluffy and soft, they do not need any drizzling with butter or oil. The batter has all the essential fats in it to make it not stick to the pan.

Adjust the temperature depending on how cold or hot the pan is. Every time the pan is greased, make sure it is wiped clean before the batter is poured.

Never spread the pancake batter and let it take its own shape after the batter is poured.

Substitutions & Variations

In the place of whole wheat flour, you can add 50:50 all purpose flour or any other whole grain flour too.

The milk in the pancake batter can be replaced with any plant-based milk or water to make vegan banana pancakes.

Additional to the ripe banana, add other ingredients like chocolate chips, raisins or other fresh cut fruit as you desire to the batter.

You can also add 1-2 tablespoon of peanut butter or almond butter in the pancake batter for additional flavor.

Using cinnamon powder is optional and it can be replaced by 1 teaspoon of vanilla extract.

Do not rest the batter especially after adding baking soda, as it loses out its action on resting.

Storing & Serving Suggestions

Eggless Whole Wheat Banana Pancakes are best served warm with a generous drizzle of chocolate syrup, golden syrup, maple syrup or honey. You can also top it off with sliced banana, chocolate chips or mixed fruits and nuts. It is best served warm but retains the softness even after cooling down. The batter is better made when the pancakes are ready to be made and doesn’t work well when refrigerated/frozen. Check out easy Eggless Waffles recipe too!

Eggless Whole Wheat Banana Pancakes Video Recipe

Eggless Whole Wheat Banana Pancakes Recipe with Step by Step Pictures

In a mixing bowl add 1 cup whole wheat flour followed by ¼ teaspoon cinnamon powder and ⅛ teaspoon salt. Mix well.

In another mixing bowl, mash one large ripe red banana.

Add ¾ cup milk and 3 teaspoon melted butter.

Whisk until the milk and butter are well combined.

Add 2 teaspoon brown sugar or jaggery powder and whisk again for 2-3 mins.

Now add half of the dry flour mixture into the wet mixture.

Gently fold the ingredients. And then add the remaining half and fold them in too.

Adjust the consistency of the batter by adding ¼ cup of water if and as needed. Before making the pancakes, add ⅛ teaspoon of baking soda and mix well.

The batter should be thick but flowing.

Heat a cast iron pan on medium heat and grease it with little butter/oil. Wipe it off completely using a tissue paper and set the flame on low. Pour a ladle of batter at the center of the pan – do not spread. Cook covered for 1-2 mins until the bottom changes color and the top is soft, bubbly but cooked.

Gently flip it over and cook the other side for 1-2 mins. The bottom of the pancake should be golden colored, evenly cooked – this is a test for right temperature and pan being ready to make pancakes.

As both sides are cooked well, remove from heat. Repeat this with rest of the batter.

Stack the pancakes on a plate, garnish with sliced banana, chocolate chips and drizzle chocolate syrup or honey on top. Serve immediately.

Recipe Notes

• Adjust the amount of sugar in the batter depending on the sweetness preferred.
• The consistency of the batter is as important, it should be thick but drop in thick ribbons when poured for the pancakes to be soft.
• It is optional to use baking soda, but it yields soft and fluffy pancakes. It can be replaced with sourdough discard if you have any.

Similar Easy Breakfast Recipes

I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂

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