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Eggless Banana Pancakes

| March 11, 2013 Comment


These eggless banana pancakes have a lovely banana flavor and a sweet taste. These vegetearian/vegan pancakes are quite easy to make and sure to be a great hit with the kids.

Servings: 4-6 (makes 12)
Cooking Time: 40-50 minutes minutes


  • 1 cup all-purpose flour (maida)
  • 1 3/4 tsp baking powder
  • 1/4 tsp salt
  • 1 tbsp sugar
  • 1/2 banana
  • 1 tsp vanilla essence
  • 1 cup regular milk or soy milk
  • Vegetable oil as needed


  1. In a large bowl, mix together the flour, baking powder, and salt.
  2. In a blender, add the banana, milk, sugar, and vanilla, and pulse until smooth and fluffy.
  3. Add this banana milk to the flour and stir lightly with a fork until just about combined. Do not overmix. Set aside for 5 minutes.
  4. Heat a griddle (tava). Add a few drops of oil and wipe off with a paper towel. To check if the griddle is hot, sprinkle a few drops of water to check; if the water evaporates right away, the griddle is hot.
  5. Take 3 tbsp batter in a ladle or cup and pour on the griddle. As bubbles form, add 1 tsp oil around the edges, and cook for 2-3 minutes on medium-high heat or until golden brown on the underside. Flip the pancake and cook on the other side, adding a little oil until lightly golden.
  6. Serve the eggless pancake plain or sprinkled with confectioner’s sugar (powdered sugar) and cinnamon powder.

Cooking Tip

Do not overmix the batter, as overmixing will make the pancakes rubbery.

Category: Eggless Baking

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