Eggless Banana Pancakes Recipe (Healthy & Vegan)

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

This banana pancakes recipe from the archives was first published in August 2016. It has been updated on November 2024.