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This banana pancake without egg recipe is tender, fluffy, and mouth-watering banana pancakes made without eggs.

I will say that these pancakes are one of the healthiest I have ever tried so far.

These make an excellent breakfast and can be made in under 30 minutes. You can also serve them with any of your favorite toppings.

This simple recipe for eggless banana pancakes works well with plain flour and with whole wheat flour.

Banana Pancake Without Egg

You can use whole wheat pastry flour, which gives the same texture as if you were using half whole wheat and half plain flour.

Some of the toppings that go extremely well with these pancakes include chocolate syrup, honey lemon syrup, and maple syrup with seared bananas and Choco chips.

You can serve these pancakes to toddlers from time to time, but not often because of the addition of baking powder.

Based on your preference, you can use coconut milk for your recipe, since it will be advisable that you follow the food compatibility rules and do not use fruit and milk together. In addition, you can use plain water, any nut milk, or organic soy milk.

About Banana Pancakes

Banana pancakes are extremely easy to make, and you can make them any time of the day. They are just perfect for busy mornings too.

For more healthy pancakes, you could make these pancakes with whole wheat flour.

You can add chocolate chips to make it more delicious, which will make it loved by kids.

Banana pancakes are extremely hearty, made with fresh bananas, and have no eggs, which is a great option for vegetarians.

By substituting milk and butter for almond milk and oil, you can make this recipe vegan.

Eggless Banana Pancakes

This eggless banana pancake recipe is a banana pancake without eggs, which is extremely fast and simple to make with great ingredients such as whole wheat flour and jaggery.

These sweet, succulent vegan banana pancakes are so delicious that everyone will crave more.

Course: Desserts, Snacks
Cuisine: American, World
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 10 banana pancakes


  • 3 bananas, medium to large (overripe or ripe), or 285 grams
  • ¾ cup of water, or add as required.
  • 1 cup of whole wheat flour, or 120 grams
  • 3 tablespoons of jaggery powder or add as required (optional)
  • ½ teaspoon of crushed fennel or whole fennel seeds
  • Oil, as required

Laid-Out Instructions

Preparing Batter

  • First, you are to get a mixing bowl or pan, then peel the bananas and place them in it.
  • After that, slice them first, and then mash them with a potato masher. You can also directly mash a veggie or potato when it comes to overripe bananas.
  • That being done, add the jaggery powder. Keep in mind that you can add the amount of jaggery as per the sweetness of the bananas.
  • Proceed to add more or less as required, and you can also replace sugar with jaggery, then mix extremely well.
  • Afterward, add whole wheat flour and lightly crushed fennel seeds or whole fennel seeds, then crush the fennel seeds lightly using your mortar pestle.
  • Make sure you only add water in parts. Then start to mix it with the flour. I suggest you add a total of ¾ cup of water. But remember that you are to adjust the water proportion based on the quality of whole wheat flour that you can add.
  • When that is done, mix it very well and make a smooth batter without lumps. Remember that the batter has to have a medium-thick, flowing consistency.

Making Banana Pancakes

  • Now you can heat a pan or skillet. Proceed to spread a bit of oil on the pan. You can also use ghee or butter rather than oil, and you can use a heavy nonstick or a cast iron skillet.
  • Ensure that you keep the heat to a low or medium-low, then pour a spoonful of the batter on the pan and gently spread it. You shouldn’t spread it too much, so just create small pancakes.
  • Afterward, cook the pancake on low to medium-low heat and spray some oil on the sides and top.
  • Just turn over the banana pancake when the base gets golden and slightly crisp. You are to cook this second side until it becomes golden. And, if you like, you can flip and cook once or twice.
  • Proceed to place each cooked banana pancake in a single layer inside a casserole dish or on a baking sheet, and keep it in an oven at the lowest temperature while you make the remaining pancakes.

Serving Suggestions

You have the option of serving eggless banana pancakes hot or warm. You can also eat them as plain as they are or enjoy them with maple syrup or other flavored syrups, jams, honey, caramel sauce, or melted peanut butter.

However, if you use honey, then make sure that you spray it on pancakes only immediately after they have cooled down to room temperature. But keep in mind that honey that becomes too hot becomes harmful.


Ensure that you keep the cooled pancakes in a sealed container and place them in the refrigerator for up to 3 days.

In addition, you can place them in the freezer for up to 1 month, and you can do that by wrapping them individually in plastic wrap before you seal them in tightly sealed bags.

Recipe FAQs

Are Banana Pancakes Healthy?

As you know, these pancakes are made completely without white sugar, and they are only sweetened with bananas and maple syrup.

So, I consider these delicious pancakes to be a much healthier substitute for traditional pancakes.

In addition, they don’t contain any animal products, and there’s only minimal oil.

You can just use a mix of spelled and whole wheat flour if you want to make these pancakes even healthier.

How do I Make Pancakes Without Eggs and Dairy?

Well, you might be wondering what pancakes without eggs and dairy are. Well, it is very and certainly possible and achievable.

And you should note that you don’t even need any weird egg replacement powders.

Just use mashed bananas and a bit more baking powder than usual for these vegan banana pancakes.

This will yield the fluffiest pancakes ever, and they actually hold perfectly together. And there will be no need for eggs at all.

In the case of dairy, you can simply use plant-based milk, and if you want, you can use rice milk or even any milk you want.

What Can I Do If My Pancakes Are Raw Inside?

Just reduce the heat if your pancakes are golden brown on the exterior but not cooked all the way through; that way, they have more time to cook properly.

Can I Make These Pancakes Without Oil?

Of course, you can make these pancakes without oil. This is very possible given the fact that the pancakes use so little oil to begin with.

That being said, you can easily skip it; however, they will look different on the outside given that I’ve been spraying or brushing the pan with oil.

Final Thoughts

As you are aware now, banana pancakes are made with banana, plain flour, ground cinnamon, and sugar is ideal for weekend breakfast.

As shown above, fluffy pancakes without eggs are also ideal for a weekend breakfast, and the pancake batter made without eggs tastes great when served with honey or maple syrup.

That being said, this concludes this guide, as you now have the perfect recipe for a banana pancake without egg.

Banana Pancake Without Egg

Banana Pancake Without Egg (No Egg)

This banana pancake without egg recipe is tender, fluffy, and mouth-watering banana pancakes made without eggs.
Prep Time 5 minutes
Cook Time 20 minutes
Course Dessert, Snack
Cuisine American, International
Servings 10 servings


  • 3 medium to large bananas overripe or ripe, approximately 285 grams
  • ¾ cup water add more as needed
  • 1 cup whole wheat flour approximately 120 grams
  • 3 tablespoons jaggery powder or add as needed (optional)
  • ½ teaspoon crushed fennel or whole fennel seeds
  • Oil as needed


Preparing the Batter

  • Start by getting a mixing bowl or pan. Peel the bananas and place them in the bowl.
  • Slice the bananas first, then mash them using a potato masher. For overripe bananas, you can directly mash them like a veggie or potato.
  • Add the jaggery powder. Adjust the amount based on the sweetness of the bananas. You can replace sugar with jaggery.
  • Mix everything well, ensuring the jaggery is evenly distributed.
  • Add whole wheat flour and lightly crushed fennel seeds or whole fennel seeds. Crush the fennel seeds lightly with a mortar and pestle.
  • Add water in parts, starting with a total of ¾ cup. Adjust based on the quality of the flour. The batter should have a medium-thick, flowing consistency.
  • Mix the batter thoroughly until smooth without any lumps.

Making Banana Pancakes

  • Heat a pan or skillet on low to medium-low heat. Spread a bit of oil, ghee, or butter on the pan.
  • Pour a spoonful of batter onto the pan and gently spread it into a small pancake. Do not spread it too thin.
  • Cook the pancake on low to medium-low heat. Spray some oil on the sides and top.
  • When the base turns golden and slightly crisp, flip the pancake. Cook the other side until golden.
  • If desired, flip and cook once or twice more for a crispy texture.
  • Place each cooked pancake in a single layer in a casserole dish or on a baking sheet.
  • Keep the cooked pancakes warm in an oven at the lowest temperature while you make the remaining pancakes.
Keyword Banana Pancake Without Egg

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