Eggless Banana Pancakes

Step by StepJump to RecipeTips

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!

eggless banana pancakes drizzled with maple syrup on a white plate on a white board

Why this recipe works

Eggless 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.

Step-by-Step Guide

How to make Healthy Eggless Banana Pancakes

1. Firstly, peel 3 medium-to-large bananas, preferably overripe (approximately 285 grams) and place them in a large mixing bowl.

peeled overripe banana in a 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.

bananas being mashed to make eggless banana pancakes

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.

jaggery powder added to mashed bananas

4. Mix very well.

jaggery mixed with mashed bananas

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.

whole wheat flour and fennel seeds added

6. Work slowly to add the water to the batter bit by bit.

water added

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.

mixing the batter with a steel spoon

8. You want to continue mixing until there are no lumps. The batter should have a medium-thick consistency but flowing.

vegan banana pancake batter is ready

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.

hot oil droplets on a non-stick 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.

banana pancake batter being spread on the pan

11. Cook the eggless banana pancake on a low to medium-low heat.

eggless banana pancake being cooked

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.

oil drizzled on top of the banana pancake

13. Once the edges and bottom have started to brown, use a spatula to carefully flip the vegan banana pancake over.

banana pancake flipped and has become nicely golden

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.

whole wheat banana pancake flipped again

Serving Vegan Banana Pancakes

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.

eggless banana pancakes drizzled with maple syrup on a white plate on a white board
Tips

Expert Tips

Variations and 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 tips

  • 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

Can you use overripe bananas for pancakes?

Yes of course. In fact overripe bananas will give you the best tasting pancakes.

Why do my banana pancakes fall apart?

If your batter is thin or runny, it will result in the pancakes falling apart when cooking them.

How do you make banana pancakes not burn?

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.

Can you freeze banana pancakes?

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.

Can you freeze banana pancake batter?

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.

Why did my banana pancakes stick to the pan?

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!

If you made this recipe, please be sure to rate it in the recipe card below. Sign Up for my email newsletter or you can follow me on Instagram, Facebook, Youtube, Pinterest or Twitter for more vegetarian inspirations.

eggless banana pancake recipe

Eggless Banana Pancakes Recipe

5 from 17 votes
This eggless banana pancakes recipe is super quick and easy to make with wholesome ingredients like whole wheat flour and jaggery. These sweet, tender vegan banana pancakes are so tasty that everyone will enjoy them.
Prep Time 5 mins
Cook Time 20 mins
Total Time 25 mins

Cuisine American, World
Course: Desserts, Snacks
Diet: Vegan, Vegetarian
Difficulty Level: Easy

Servings 10 banana pancakes
Units

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

Nutrition Facts
Eggless Banana Pancakes Recipe
Amount Per Serving (1 banana pancake)
Calories 113 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Sodium 2mg0%
Potassium 170mg5%
Carbohydrates 21g7%
Fiber 2g8%
Sugar 8g9%
Protein 2g4%
Vitamin A 23IU0%
Vitamin B1 (Thiamine) 1mg67%
Vitamin B2 (Riboflavin) 1mg59%
Vitamin B3 (Niacin) 1mg5%
Vitamin B6 1mg50%
Vitamin C 3mg4%
Vitamin E 1mg7%
Vitamin K 1µg1%
Calcium 8mg1%
Vitamin B9 (Folate) 12µg3%
Iron 1mg6%
Magnesium 26mg7%
Phosphorus 51mg5%
Zinc 1mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Like our videos? Then do follow and subscribe to us on youtube to get the latest Recipe Video updates.

Tried this recipe?If you have made the recipe and liked it then do share the recipe link on facebook, twitter & pinterest. For instagram mention @dassanasvegrecipes and tag #dassanasvegrecipes!

Like this Recipe?
Pin it Now to Remember it Later

Pin Recipe Now

This banana pancakes recipe post from the archives (August 2016) has been republished and updated on 8 January 2021.

Share This Recipe:

PinPrintShares239
Dassana Amit

Meet Dassana

Welcome to Dassana's Veg Recipes. I share vegetarian recipes from India & around the World. Having been cooking for decades and with a professional background in cooking & baking, I help you to make your cooking journey easier with my tried and tested recipes showcased with step by step photos & plenty of tips & suggestions.

Get My Secrets to Great Indian Food
Sign up for my FREE Beginners Guide to Delicious Indian Cooking

Comments are closed.

30 Comments

  1. Hi, prepared these pancakes, very delicious. As we are going gluten free these days, replaced wheat flour with oats flour n milk instead of water. Turned out yummy n healthy.
    Thanks for the recipe.5 stars

    1. Welcome LOPAMUDRA. Thanks for sharing this variation. I will also give a try. Nice to know that pancake with oats flour can also be made with this recipe.

  2. Hey……it’s very good recipe for my son. He likes any sweet breakfast in his tiffin so I think this recipe is very healthy coz of banana n aatta n gudh ????????5 stars

    1. Thanks Kanchan. Yes its a healthy recipe and I hope your son will like it.

  3. Hi there, u must be some kind of cooking Goddess that people like us turn to. I m trying this today. I have tried ur other recipes n have totally passed with golden stars. could u post chocolate pancake recipe n crepes recipes. thanks .

    1. Welcome Jacqueline. Thanks for your kind words and positive feedback on recipes. I will try to post chocolate pancake recipe soon.

  4. Loved this! I used toned milk instead of water and added some cardamom and small coconut pieces. It was absolutely delicious! Thanks again.5 stars

    1. thanks for this feedback too ramya. of course milk can be added in pancake batter and i am sure with the cardamom powder and coconut pieces in it, these eggless banana pancakes must have been awesome.

  5. So easy, quick & healthy! I was really looking for something to pack in my son’s lunch box. He’s quite choosy so I hope he likes it. If yes, it will be a very good option to give frequently and in rotation. Thanks!5 stars

    1. thanks sweta. i hope your son likes it. kids can be very fussy at times. you can rotate it or give once a week. you can add flavorings like cardamom powder or cinnamon powder or vanilla.

See More Comments