eggless banana pancake recipe, healthy whole wheat banana pancake recipe

eggless banana pancake recipe with step by step photos – quick, easy and tasty banana pancakes made with over ripe bananas, whole wheat flour and jaggery.

one of the sweet pancakes liked by us are these healthy banana pancakes. i make them similar to the punjabi puda or whole wheat pancakes. these are soft and light pancakes and tastes really good. you can make them for breakfast or as a snack or even pack them in your kid’s tiffin box as they stay soft even after cooling. you can also check these similar recipes of:

• eggless whole wheat pancake
• whole wheat flour appam
• banana appam recipe.

there is not much work to do to make these healthy pancakes and hence they can be made in a jiffy. all you need are some ripe bananas, whole wheat flour (chapati atta) and jaggery/sugar. even over ripe bananas work very well. i flavor the pancakes with some fennel seeds. but you can add your choice of flavoring ingredients like cinnamon powder or vanilla extract or cardamom powder.

in the pancakes you can add baking soda. i have not added baking soda as there is no need, since the pancakes are light and soft. if you are on a sugar free diet, you can skip adding jaggery and just make the pancakes with bananas.

serve these banana pancake plain or you can drizzle some maple syrup or caramel syrup. you can also drizzle some honey if you want, but pour honey on lukewarm pancakes and not on the hot ones.

if you are looking for more banana recipes then do check banana buns, banana cake, banana muffins, banana halwa and banana bread recipe.

eggless banana pancake recipe card below:

5 from 6 votes

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eggless banana pancake recipe

healthy banana pancake recipe - easy, quick and tasty pancakes made with bananas, whole wheat flour (atta) and jaggery.

course desserts, snacks

cuisine world

prep time 5 minutes

cook time 20 minutes

total time 25 minutes

servings 2 to 3

rough calories per serving 500 kcal

author dassana

ingredients (1 cup = 250 ml)

• 3 medium over ripe or ripe bananas or 285 grams ripe bananas
• 1 cup whole wheat flour (atta) or 120 grams whole wheat flour
• ½ teaspoon crushed fennel or whole fennel seeds (saunf)
• 3 tablespoons jaggery powder or add as required
• ¾ cup water or add as required
• oil as required

how to make recipe

making banana pancake batter

1. peel 3 medium to large bananas (285 grams) and place them in a mixing bowl or pan.
2. slice them first and then mash with a masher. for over ripe bananas, you can directly mash with a veggie masher.

3. now add 3 tablespoons jaggery powder. you can add the amount of jaggery as per the sweetness of the bananas. 

4. add more or less as required. you can also add sugar instead of jaggery. mix very well.

5. then add 1 cup whole wheat flour (atta) and 1/2 teaspoon lightly crushed fennel seeds. you can also add whole fennel seeds.
6. add water in parts.
7. then begin to mix it with the flour. overall i added 3/4 cup of water. depending on the quality of whole wheat flour you can add more or less water.
8. mix very well and make a smooth batter without lumps. the batter has to be like a dosa batter and have a medium consistency.

making eggless banana pancake

1. now heat a pan. spread a bit of oil on the pan. you can use non stick or a cast iron pan. 

2. i use non stick pans for these pancakes as they are easier to handle on a non stick pan. instead of oil you can also use ghee or butter.

3. keep the flame to a low. pour a spoonful of the batter on the pan and then gently spread it. do not spread too much. just make small pancakes.
4. cook the pancake on a low flame.
5. drizzle some oil on the sides and top.

6. when the base gets golden and slightly crisp, turn over the banana pancake.

7. cook this second side till it gets golden. if you want you can flip and cook once or twice.

8. remove the banana pancake and stack them up in a warm casserole.

9. drizzle with maple syrup and serve eggless banana pancakes hot or warm. 

10. if using honey, then drizzle it on pancakes, when they have become lukewarm or cooled down.

recipe notes

tips for making eggless banana pancake recipe:

1. amount of jaggery can be added as per the sweetness in the bananas. add more or less.
2. recipe can be doubled.
3. your choice of flavorings like cardamom powder, cinnamon powder or vanilla extract can be used.

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how to make eggless banana pancake recipe:

1. peel 3 medium to large bananas (285 grams) and place them in a mixing bowl or pan.

2. slice them first and then mash with a masher. for over ripe bananas, you can directly mash with a veggie masher.

3. now add 3 tablespoons jaggery powder. you can add the amount of jaggery as per the sweetness of the bananas. add more or less as required. you can also add sugar instead of jaggery. palm jaggery and coconut sugar can also be added instead.

4. mix very well.

5. then add 1 cup whole wheat flour (atta) and ½ teaspoon lightly crushed fennel seeds. you can also add whole fennel seeds.

6. add water in parts.

7. then begin to mix it with the flour. overall i added ¾ cup of water. depending on the quality of whole wheat flour you can add more or less water.

8. mix very well and make a smooth batter without lumps. the batter has to be like a dosa batter and have a medium consistency.

9. now heat a pan. spread a bit of oil on the pan. you can use non stick or a cast iron pan. i use non stick pans for these pancakes as they are easier to handle on a non stick pan. instead of oil you can also use ghee or butter.

10. keep the flame to a low. pour a spoonful of the batter on the pan and then gently spread it. do not spread too much. just make small pancakes.

11. cook the pancake on a low flame.

12. drizzle some oil on the sides and top.

13. when the base gets golden and slightly crisp, turn over the pancake.

14. cook this second side till it gets golden. if you want you can flip and cook once or twice. remove the banana pancake and stack them up in a warm casserole.

15. drizzle with maple syrup and serve eggless banana pancakes hot or warm. if using honey, then drizzle it on pancakes, when they have become lukewarm or cooled down. reason is that one should never heat the honey as it becomes toxic.

dassana amit

Founder, Designer, Recipe Developer, Food Photographer || MORE ABOUT US

i started vegrecipesofindia.com in feb 2009. it is a pure vegetarian blog and shares recipes with step by step photos that will help you to make delicious and tasty vegetarian food easily.

i am passionate about cooking from childhood and learnt cooking from my elders. having a home science degree surely enhanced my cooking & baking skills which i now share as fool proof recipes on the blog. i am trained both in mainstream indian as well as international cuisines.

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