The other day, I woke up with a craving for pancake perfection. Nothing can beat a lazy Sunday morning spent flipping pancakes while the aroma of coffee wafts through the air. And pancakes have a little magic to them; they can be dressed up or down, topped with anything from fresh fruit to rich syrups.
It was time to whip up some banana pancakes that don’t need eggs to shine. The best part? They’re just as fluffy and delicious as their traditional counterparts. So grab your favorite toppings, and let’s get cooking!
Have you ever thought pancakes could be both effortless and egg-free? That’s where this no-egg banana pancake recipe comes into play. It’s a family favorite because it merges the natural sweetness of bananas with simple ingredients you probably have on hand.
So, if you’re looking for an easy breakfast that meets the needs of vegetarians, egg allergies, or simply your preference to avoid eggs, these pancakes will hit the spot!
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What is Banana Pancake Recipe No Egg?
This delicious dish is a twist on classic banana pancakes. By eliminating eggs, we can still create a tasty, fluffy pancake using mashed bananas as the star ingredient. Think of it as a breakfast delight that combines the sweetness of ripe bananas with a light and fluffy texture—perfect for satisfying cravings without the hassle of eggs. Plus, they’re versatile; you can customize them with different spices or toppings!
Ingredients You’ll Need To Make This Dish
To make your banana pancakes without eggs, gather the following ingredients:
– 1/2 cup mashed banana (roughly one medium banana)
– 1 cup soy milk (or any non-dairy milk)
– 2 tablespoons vegetable oil (canola oil works too)
– 1 tablespoon brown sugar (adds a nice depth of flavor)
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 tablespoon baking powder
– 1/2 teaspoon sea salt
– Optional: 1/2 teaspoon cinnamon (for a warm flavor profile)
– Optional: A pinch of nutmeg (for something extra)
This combination yields delightful pancakes that are quick to prepare and delightful to eat!
Ingredients From : noracooks.com
How to Make This Banana Pancake Recipe No Egg?
Now, let’s dive into the steps to create these delightful pancakes. It’s a pretty straightforward process, and you’ll have your batter mixed in no time. Follow along as we bring some joy to that breakfast table!
Step 1: Prepare the Banana
In a medium mixing bowl, grab your ripe banana and mash it until it’s smooth. Use a fork or a potato masher for this task. We want about 1/2 cup of mashed banana. Make sure to pick a banana that’s ripe; the more speckles, the sweeter your pancakes will be.
Step 2: Mix the Wet Ingredients
Now that we have our banana mashed up, add in the soy milk, vegetable oil, brown sugar, and vanilla extract. Using a whisk, mix these wet ingredients together until everything is well combined. The sugar should dissolve, and you should have a homogenous mixture.
Step 3: Combine the Dry Ingredients
In the same bowl, you’ll want to add your all-purpose flour on top of your wet mixture. Then sprinkle on the baking powder, sea salt, and, if you’re feeling adventurous, the cinnamon and nutmeg. Using a wooden spoon or spatula, gently mix it together. Be careful not to over-mix; it’s okay if the batter is a bit lumpy.
Step 4: Heat the Griddle
Preheat your large griddle or frying pan over medium heat. You can test if it’s hot enough by flicking a few drops of water onto the surface; if they dance and evaporate, you’re good to go.
Step 5: Cook the Pancakes
Grab about 1/3 cup of the batter and pour it onto the heated griddle. Cook until you start seeing bubbles rising to the surface, which typically takes around 2-3 minutes. When you see those bubbles, it’s flipping time! Carefully turn the pancake over with a spatula and let it cook for another 1-2 minutes until that beautiful golden brown color emerges.
Step 6: Serve Up Your Fluffy Pancakes
Once cooked, serve them on a plate with your choice of toppings. Vegan butter, pure maple syrup, or a few extra slices of banana make excellent choices. These pancakes freeze wonderfully, so feel free to make a double or triple batch!
Tips & Tricks
– Banana Selection: Use ripe, speckled bananas for maximum sweetness and flavor.
– Flour Varieties: Whole wheat flour can be used for a heartier pancake, while gluten-free flour blends work well too.
– Add Zen with Add-ins: Toss in some chopped walnuts or chocolate chips for extra crunch or sweetness.
– Griddle Goodness: If you don’t have a griddle, a non-stick pan works just fine. Just be mindful of temperature to avoid overcooking.
– Batter Control: If the batter gets too thick after resting, add a splash more of soy milk to thin it out.
How Do You Store The Leftovers?
If you have leftovers (which is usually not the case), you can store them in an airtight container in the refrigerator. They will stay good for about three days. To reheat, simply pop them in the toaster or microwave until warmed through.
What Sides Would Complement?
Here are some side ideas that can really elevate your pancake breakfast to new heights:
– Fresh Fruit Salad: Brighten your meal with seasonal fruits like berries, melons, and kiwi.
– Yogurt Parfait: A scoop of plain or flavored yogurt topped with granola adds protein and crunch.
– Maple Sausage Links: For those who enjoy a savory touch, a couple of cooked sausage links can balance the sweetness of the pancakes.
– Scrambled Tofu: A protein-packed alternative to eggs that pairs beautifully with your banana pancakes.
– Smoothie: Blend up some nutrients with a refreshing smoothie made from your favorite fruits and greens.
What Other Substitutes Can I Use in Banana Pancake Recipe No Egg?
Here are a few substitutes you might consider when making these pancakes:
– Almond Milk Instead of Soy Milk: If soy isn’t your cup of tea, almond milk or oat milk works wonderfully.
– Coconut Sugar for Brown Sugar: This adds a caramel-like flavor and is often less processed.
– Olive Oil Instead of Canola Oil: For a unique flavor twist, try using olive oil in your batter.
– Chia Seeds or Flaxseeds: Replace the banana with 2 tablespoons of either soaked in water for further binding and nutritional benefits.
– Pumpkin Puree: If you’re feeling adventurous, replace half of the banana with pumpkin puree for a fall-themed pancake twist.
Banana Pancake Recipe No Egg
Equipment
- Mixing bowl
- Whisk
- measuring cups
- griddle or large skillet
- Spatula
Ingredients
- To make your banana pancakes without eggs gather the following ingredients:
- – 1/2 cup mashed banana roughly one medium banana
- – 1 cup soy milk or any non-dairy milk
- – 2 tablespoons vegetable oil canola oil works too
- – 1 tablespoon brown sugar adds a nice depth of flavor
- – 1 teaspoon vanilla extract
- – 1 1/2 cups all-purpose flour
- – 1 tablespoon baking powder
- – 1/2 teaspoon sea salt
- – Optional: 1/2 teaspoon cinnamon for a warm flavor profile
- – Optional: A pinch of nutmeg for something extra
- This combination yields delightful pancakes that are quick to prepare and delightful to eat!
Instructions
Step 1: Prepare the Banana
- In a medium mixing bowl, grab your ripe banana and mash it until it’s smooth. Use a fork or a potato masher for this task. We want about 1/2 cup of mashed banana. Make sure to pick a banana that’s ripe; the more speckles, the sweeter your pancakes will be.
Step 2: Mix the Wet Ingredients
- Now that we have our banana mashed up, add in the soy milk, vegetable oil, brown sugar, and vanilla extract. Using a whisk, mix these wet ingredients together until everything is well combined. The sugar should dissolve, and you should have a homogenous mixture.
Step 3: Combine the Dry Ingredients
- In the same bowl, you’ll want to add your all-purpose flour on top of your wet mixture. Then sprinkle on the baking powder, sea salt, and, if you’re feeling adventurous, the cinnamon and nutmeg. Using a wooden spoon or spatula, gently mix it together. Be careful not to over-mix; it’s okay if the batter is a bit lumpy.
Step 4: Heat the Griddle
- Preheat your large griddle or frying pan over medium heat. You can test if it’s hot enough by flicking a few drops of water onto the surface; if they dance and evaporate, you’re good to go.
Step 5: Cook the Pancakes
- Grab about 1/3 cup of the batter and pour it onto the heated griddle. Cook until you start seeing bubbles rising to the surface, which typically takes around 2-3 minutes. When you see those bubbles, it’s flipping time! Carefully turn the pancake over with a spatula and let it cook for another 1-2 minutes until that beautiful golden brown color emerges.
Step 6: Serve Up Your Fluffy Pancakes
- Once cooked, serve them on a plate with your choice of toppings. Vegan butter, pure maple syrup, or a few extra slices of banana make excellent choices. These pancakes freeze wonderfully, so feel free to make a double or triple batch!
Notes
Nutrition
FAQs
1. Can I use frozen bananas for this recipe?
Yes! Just thaw the frozen bananas completely and drain any excess moisture before mashing. You may find they’re even sweeter!
2. What can I do if my batter is too thick?
If your batter becomes too viscous, simply add a little more soy milk until you reach your desired consistency.
3. Are these pancakes gluten-free?
Yes, by substituting all-purpose flour with a gluten-free flour blend, you can easily make this dish suitable for those with gluten sensitivities.
4. Can I make these pancakes ahead of time?
Absolutely! You can prepare the batter the night before, place it in the fridge, and cook the pancakes in the morning.
5. What’s the best way to enjoy these pancakes?
These pancakes are fabulous topped with fresh fruit, a sprinkle of nuts, or a drizzle of pure maple syrup. Each bite can be a new experience!
Conclusion
Making banana pancakes without eggs has never been simpler or more delicious. With just a few ingredients and a handful of steps, you can create a breakfast that’s not only satisfying but also brings a cozy feeling to your morning.
Whether you stack them high or serve them alongside fresh fruits, there’s no shortage of ways to enjoy them. So gather your ingredients and give this simple recipe a try—your weekend mornings are about to get a whole lot tastier!
