Eggless Banana Pancakes (Whole Wheat)

Easy to make, delicious and healthy pancake recipe with goodness of whole wheat, bananas and milk (or plant based milk). These eggless banana pancakes turn out absolutely soft, fluffy and are great for breakfast, snack or kids’ lunch box. The recipe shared here is vegetarian and can easily be made vegan too.

These whole wheat pancakes are so quick to make and require just handful of basic kitchen ingredients. They can be enjoyed as it is or topped with berries, banana slices, honey, maple syrup and chocolate sauce for a wholesome tasty breakfast.

Most of us love pancakes but avoid them as they are made with all purpose flour (maida) and refined sugar. My effort here has been to make the recipe as healthy as possible without compromising on the texture and taste.

As these banana pancakes are made with whole ingredients, you can enjoy them anytime guilt free. The goodness of bananas and milk when combined with whole wheat, make it an ideal breakfast choice for kick starting the day.

It took me few trials to get the perfect fluffy texture in these pancakes as they were made without eggs but with this recipe you can nail them in just first attempt. The whole wheat banana pancake recipe is:

• No egg
• No yogurt or curd
• Simple and effortless to make
• Vegetarian and can be made dairy free too

Banana Pancake Ingredients:

Flour: I have used regular whole wheat flour (aata) here that we use for making roti or chapati. You can make this recipe with all purpose flour (APF) also or with a mix of both flours.

If you are using APF, please add liquid ingredients gradually as whole wheat absorbs more liquid in comparison to APF. For gluten free pancakes recipes, do checkout eggless oats pancakes or savory chickpea flour pancakes posts.

Bananas: Try to use ripe or over ripe bananas as they are naturally more sweeter. They are good source of vitamin C, vitamin B6, fibre and potassium etc and are often recommended as egg substitute because of their moisture and binding properties.

Milk: Milk is a wonderful source of calcium and in these pancakes it adds flavour, softness and richness. You can use whole milk, skimmed milk, toned milk or plant based milk like soy milk, almond milk or coconut milk to make vegan pancakes.

Butter / Oil: We add little bit of melted butter or oil in the pancake batter for richer taste and also to keep them moist. Without any kind of fat batter, the pancakes may taste slightly dry. Instead of butter, you can use any cooking oil like olive oil, avocado or sunflower oil.

Sweetener: Though bananas already add subtle sweetness to the pancakes, I still like to add some kind of sugar like brown sugar or jaggery powder. Feel free to adjust its quantity as per your taste.

Flavourings: For adding aroma to these pancakes, you can add vanilla extract, cinnamon powder or ‘pumpkin spice mix’. If you love traditional Indian flavours, then do try fennel seeds or cardamom powder in pancake batter as both pair well with bananas.

Leavening Agents: As the pancakes are made without eggs, we will be adding both baking powder and baking soda to make them light and fluffy.

Youtube Video:

Hope you would like this wheat banana pancakes recipe. More recipes with bananas (all made without eggs):

• Banana Oats Muffins
• Chocolate Banana Bread
• Air fryer Banana Donut Holes
• Air fryer Caramelised Banana

Ingredients:

• Whole Wheat Flour- 1 cup
• Banana Puree- 1 cup (~ roughly 2 bananas)
• Milk / Soy or Almond Milk- 1 cup
• Vanilla extract / Cinnamon Powder- 1/2 tsp (optional)
• Brown Sugar- 3 tbsp
• Baking Powder- 1/2 tsp
• Baking Soda- 1/4 tsp
• Salt- A pinch
• Melted butter (unsalted) / Oil- 1 tbsp
• For cooking:
  • Unsalted Butter / Olive Oil – 1 tbsp
• For topping:
  • Banana Slices
  • Honey / Chocolate Sauce

Notes :

1. Instead of brown sugar, you can use regular white sugar, jaggery powder, coconut sugar or any sweetener of your choice.
2. If you are using salted butter, skip adding salt in batter.
3. Measuring cup used: 1 cup = 250 ml

Directions:

Step 1:
Mix together all the wet ingredients i.e. milk, banana and vanilla extract (or cinnamon powder) using a whisker or a small blender jar.

Step 2:
Transfer whole wheat flour to a mixing bowl. Add salt, brown sugar, baking soda & baking powder to it. Mix well.

Step 3:
Place a non stick or a well seasoned heavy base pan on low flame, so that it is heated by the time the pancake batter is ready. Add wet ingredients to the flour bowl and mix using a whisker to get a smooth lump free batter (make sure the sugar is dissolved completely). Add 1 tbsp melted butter towards the end & mix once again.

Step 4 :
Brush some butter or oil on the pan. Scoop the pancake batter using a ladle, 1/4 or 1/3 measuring cup or ice cream scooper. This will ensure that all pancakes are of uniform size. Pour it on the preheated pan and lightly spread in circular motion.

One of the important things to take care is to cook the pancakes on LOW flame. I keep the flame on medium-low flame for the entire time.

(After 1-2 minutes, you can bubbles or holes appear on their top)

Step 5:
Once small holes appear on the pancakes, flip them. Let them cook from other side too for 1-2 minutes till cooked completely.

Top up these pancakes with banana slices and drizzle some honey, maple syrup or chocolate sauce on them. Enjoy soft and fluffy whole wheat banana pancakes. Bon Appetit!!

Tips for making perfect banana pancakes:

1. Prefer using ripe bananas for making pancakes. The more ripe the bananas are, the sweeter they will be.
2. Always try to cook the pancakes on medium-low flame. If the flame is too high, the pancakes will either stick to the pan or they will get cooked from outside with raw insides.
3. You can also add some chocolate chips or fresh blueberries to the pancake batter.

More healthy breakfast recipes:

• Eggless Oats Pancakes
• Oats Poha (Savoury Oats)
• Vegetable Savoury Muffins
• Besan Cheela (Savory Pancakes)
• Moong Dal Cheela (Lentil Crepes)

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