A super quick breakfast dish, eggless banana pancakes are made with wholesome ingredients like wheat flour and jaggery. A sweet and tender vegan banana pancakes are so delectable that everyone will enjoy eating it.
AuthorKeerthana VineedThe loving recipe is expected to make Yummilicious preparation. If you find any part if not clear, you want more information, please feel free to add as comments, and our chefs will review for everyone’s benefit. Feel free to try/share the recipe and post the photo of your creation.
Key Ingredients
Directions
Peel the bananas and place all of it in a mixing bowl or pan.
Slice them first and then mash with a potato masher. For over ripe bananas, you can directly mash with a veggie or potato masher.
Now add jaggery powder. As per the sweetness of the banana, you may decide how much jaggery powder should be added or as per your the sweetness that you prefer.
Add more or less as required. You can replace sugar with jaggery. Mix very well.
Then add whole wheat flour and lightly crushed fennel seeds or whole fennel seeds. Crush the fennel seeds lightly in your mortar-pestle.
Add water bit by bit and keep mixing slightly.
Then begin to mix it with the flour. Here we added a total of ¾ cup of water. Depending on the quality of whole wheat flour you can add adjust the water proportion.
Mix very well and make a smooth batter without lumps. The batter has to have a medium-thick flowing consistency.
Now heat a pan. Spread a bit of oil on the pan. Instead of oil you can also use ghee or butter. You can use a heavy nonstick or a cast iron skillet.
Keep the heat to a low or medium-low. Pour a spoonful of the batter on the pan and then gently spread it. Do not spread too much. Just form small pancakes using the laddle.
Cook the pancake on a low to medium-low heat.
Drizzle some oil on the sides and top.
When the base gets golden and slightly crisp, turn over the banana pancake.
Cook this second side until it gets golden. If you think that the pancake needs to be cooked more then flip sides and cook once or twice.
Then place each cooked banana pancake in a single layer inside a casserole dish or on a baking sheet, and keep in an oven at the lowest temperature while you make the remaining pancakes so that the first batch of pancakes remain warm.
Serve eggless banana pancakes hot or warm. You can have them plain as it is, or enjoy with maple syrup or other flavored syrups, honey, jams, caramel sauce, melted peanut butter or chocolate syrup.
Make sure that if you are using honey, then be sure to drizzle it on pancakes only once they have cooled down to room temperature as honey that becomes too hot becomes toxic.
Keep cooled pancakes in a sealed container in the refrigerator for up to 3 days.
You can also place them in the freezer for up to 1 month by wrapping individually in plastic wrap before sealing in airtight bags.
10 servings
- Amount per serving
- % Daily Value *
- Total Fat 13.3g18%
- Saturated Fat 1.6g8%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 21.1mg1%
- Total Carbohydrate 192.4g70%
- Dietary Fiber 21.9g79%
- Total Sugars 69.4g
- Protein 19.7g
- Calcium 9mg1%
- Iron 30mg167%
- Potassium 1718.1mg37%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
10 servings
- Amount per serving
- % Daily Value *
- Total Fat 13.3g18%
- Saturated Fat 1.6g8%
- Trans Fat 0g
- Cholesterol 0mg
- Sodium 21.1mg1%
- Total Carbohydrate 192.4g70%
- Dietary Fiber 21.9g79%
- Total Sugars 69.4g
- Protein 19.7g
- Calcium 9mg1%
- Iron 30mg167%
- Potassium 1718.1mg37%
- Vitamin D 0mcg0%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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