Did you know that just a few ingredients are enough to make fragrant, thick, and fluffy pancakes? These are Banana Pancakes, in a vegan version, so without eggs, butter, or cow’s milk.
Typically American, this version of these pancakes is suitable for a healthy diet free of animal products. Indeed, we will use neither eggs nor butter and milk.
They are very fragrant, satisfying, and truly delicious. They will be much appreciated by both young and old, even without eggs they will be thick and fluffy like the traditional ones.
Find out how to make them now.
Also try:
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stove
- Cuisine: American
- Seasonality: All seasons, Spring
- Energy 141.90 (Kcal)
- Carbohydrates 30.99 (g) of which sugars 6.96 (g)
- Proteins 3.31 (g)
- Fat 1.87 (g) of which saturated 0.37 (g)of which unsaturated 1.19 (g)
- Fibers 5.71 (g)
- Sodium 1,950.90 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for the eggless banana pancakes
- 1 banana (ripe)
- 1/3 cup oat flour (or all-purpose)
- 2 tbsp oat milk (or any plant-based milk)
- 1/2 tsp baking powder (gluten-free if celiac)
- to taste ground cinnamon (optional)
- 1 pinch salt
Tools for the eggless banana pancakes
- 1 Whisk hand whisk
- 1 Pan pancake pan
Instructions for the eggless banana pancakes
Mash the banana in a bowl with a fork until it becomes a puree.
Add the oat flour (I use the flavored kind so no sugar or sweeteners are needed). Add the cinnamon and pinch of salt, mixing well with a whisk.
Alternatively, you can use all-purpose flour and a tablespoon of sugar.
Now add the baking powder and slowly pour in the milk. The mixture should be thick but slightly runny.
Heat a non-stick pan on the stove. Once hot, pour in a ladle of the mixture and cook for a few minutes.
Flip with a spatula and cook the other side as well.
Our pancakes are ready!
Tips and Storage
If you plan to use plain oat flour or all-purpose flour, I recommend adding a tablespoon of sugar or a few drops of sweetener.
You can replace oat milk with any plant-based milk, almond milk is also excellent.
Pancakes can be made in advance and stored in an airtight container in the fridge or even in the freezer.
You can serve them with classic maple syrup or with a delicious almond butter.
