You know those times when you go to the fridge and realize you don't have any eggs? The world seems lost because practically all my breakfast recipes call for eggs, but things have changed here at home! Why? Because I tested and loved this eggless vegan banana pancake recipe! The best part? It tastes just as good (or even better!) than the traditional pancakes I've made!
If you want a recipe with only 2 ingredients, this sweet potato pancake recipe is ideal for you, save it for later.
As you can see, they turned out delicious! Okay, maybe I added a few chocolate chunks (sugar-free), but even without that, they were fabulous! Want to learn how to make this recipe? Let's get to it, trust me, it will become your go-to breakfast recipe!
You only need 4 ingredients to make these delicious eggless pancakes, as the oil is optional. They'll take about 10 minutes to prep and 5 minutes to cook.
I prefer to use measurements in grams, because in my opinion the recipes always turn out the same, but I also included the standard American measurements above. Now that you have everything you need, we can move on to the step-by-step instructions for making these pancakes!
Shall we get to work making delicious pancakes for breakfast today?
Mash the banana in a bowl with a fork until you have a smooth, even mixture. If you prefer, you can use a blender; it makes the process easier and faster.
Now add the flour and mix well. I prefer to add the flour gradually; it's easier to mix the dough so we don't get lumps of flour later, but if you prefer, you can simply pour in all the flour and mix well.
At this point, your pancake batter will be ready (see how easy it is?), so it's time to preheat your non-stick pan over medium heat and add a little oil to ensure the pancakes won't stick! As I said before, you can choose not to add the oil, it is completely optional.
Pour a small amount of batter for each pancake, forming small, even circles.
Now it's easy, you just need to cook for about 2 minutes, until bubbles start to form on the surface (like the image above). Flip and cook the other side until golden brown.
Repeat with the remaining batter. Your vegan pancakes are ready to eat! If you're like me, you'll start eating them before you've even made them all, that's what comes of being greedy!
If you want to take these pancakes to the next level, like I did, you can simply add a few chunks of unsweetened dark chocolate.
If you'd like (I've tried it myself!), you can add a handful of blueberries to your pancakes, either fresh or frozen. And if you love blueberries as much as I do, try them baked into my delicious homemade Blueberry Muffins too!
For those who enjoy sports and are always looking for protein, you can always add a scoop of your favorite plant-based protein powder.
It's actually quite common to have leftover pancake batter, especially when we make it for just one person (as was my case). So, it's important to know how to store it properly and for the right amount of time to avoid spoilage.
Unfortunately, since the batter contains banana, you can only store the pancake batter in the fridge for 12–18 hours. Basically, you can eat pancakes for lunch and save the leftover batter for breakfast the next day. Before using the pancake batter, it's important to stir it well.
Unfortunately, you can't freeze pancake batter either.
If you want to save the pancakes already cooked, that's a different story!
As you may have noticed, it's best to store and refrigerate ready-made pancakes, as they will keep for much longer without losing their flavor and, above all, without spoiling.
Before I go on, I'll leave you with one more picture of these delicious pancakes to get your mouth watering! I'm sure you'll love this recipe, just as I did when I first tried it.
If you have any questions about the recipe or any of the ingredients, just leave a comment below.
Fluffy banana pancakes made without eggs! This easy recipe uses ripe bananas, flour, and plant-based milk for light, vegan-friendly pancakes perfect for breakfast.
Mash the banana in a bowl using a fork until smooth.
Add the flour and baking powder, then gradually pour in the milk while whisking by hand. Stir until the batter is smooth and lump-free.
Heat a non-stick pan over medium heat and lightly grease it with a bit of oil. Pour a small amount of batter for each pancake, forming small, even circles.
Cook for about 2 minutes, until bubbles start to form on the surface. Flip and cook the other side until golden brown.
Repeat with the remaining batter.
Servings 12
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
You can use whole wheat flour instead of all-purpose for extra fiber.
Swap the milk for any plant-based option like almond, soy, or oat milk.
Add a touch of vanilla extract or cinnamon for extra flavor.