Thiseggless banana pancakes recipeis 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.
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.
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.
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.
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.
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.