Eggless Banana Pancakes

Served HotServed Hot
based on 0 Ratings

The new year has been keeping me lazy or might be too many holidays to have fun...yet to get back to blogging. Been roaming and enjoying shopping online!!!


Servings: 6 Preparation time:
  • Oil - to grease pan
  • Dry Ingredients:
  • Wheat Flour, White, All-purpose, Unenriched, Atta All Purpose Flour - 1/2 cup
  • Wheat Flour, Whole-grain, Wheat Flour - 1/2 cup
  • Baking Soda, Powder, Cooking Soda, Sodium Bicarbonate, Soda Bi-carb Baking Powder - 1/2 tbsp
  • Brown Sugar, Sugar - 2 tsp (Adjust to suit sweetness)
  • Salt, Common Salt, Rock Salt, Table Salt Salt - 1/4 tsp
  • Wet Ingredients:
  • Bananas, Raw, Raw Banana Banana - 1 (big or 2 small, ripe, mashed)
  • Milk, Producer, Warm, hot Milk - 1 cup (+ 1 tbsp/adjust for the consistency)
  • Vanilla Extract, Vanilla Essence Vanilla Essence - 1/2 tsp
  • To Serve:
  • Honey, Honey - 3 tbsp
  • Chocolate Bar, Chip, Chocolate Chips - (Handful)

Instructions (Preparation Steps):

  • 1. Measure the dry and wet ingredients. In a mixing bowl, add all the dry ingredients one and one. Mix well.
  • 2. In another mixing bowl, mash banana.
  • 3. Add the wet ingredients one by one to dry ingredients bowl.
  • 4. I have used a flower shaped ring to get the shape, if you don't have one, just pour a ladle of batter in the centre. Let it cook in low/medium heat for a minute or so, then flip to other side and let it cook.
  • Fluffy banana pancakes are ready.
  • While serving, add chocolate chips on top and pour honey!!!!
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  • Serving Suggestion:
  • You can sprinkle cinnamon powder or powdered sugar on top, finely chopped fruit pieces like apple, pomo, papaya, kiwi or grapes. Chocolate chips and honey is one divine combo. Serve with some milk or juice for a filling healthy breakfast!!!
  • Notes:
  • You can either use only all purpose flour or equal quantities of flour and wheat flour as in recipe.
  • If you prefer eggs, replace milk with 2 eggs. Beat well before adding them to the dry ingredients.
  • If you like it chocolaty, add some cocoa powder or chocolate chips to the batter.
  • The banana variety used can be of any variety, but must be ripe. You can mash it fully or leave it small chunks.

Cook's Tip:
If you happen to over-salt a pot of soup, just drop in a peeled potato. The potato will absorb the excess salt.
Keep bananas at room temperature until ripened. Once ripened, bananas can be refrigerated for 3-5 days. Over ripe bananas can be put in freezer in a plastic bag and used for smoothies (still frozen) or banana bread (thawed).
During this seasonal change mostly all of us suffer from cough. A mixture of honey and garlic makes an excellent expectorant providing relief from cough.


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