Eggless Whole Wheat Banana Pancakes are a simple, healthy and delicious everyday pancakes made using overripe bananas that can be enjoyed as a breakfast or a snack.
You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
They are also one of the make-ahead breakfast ideas or a good lunch box idea for kids or best for your evening’s snacks. It also serves as a delicious meal for your babies or healthy finger food for your toddler.
Made using everyday ingredients available at home it goes down as a treat with some honey or homemade chocolate butter.
The recipe is quite simple and I am now making for a long. When I first mentioned this to mom, she said you are making something similar to what my grandmother used to make. I was thrilled to hear this and that it was my grandfather’s favourite.
Ingredients used in Eggless whole wheat Banana Pancakes
This whole wheat eggless Banana Pancake calls for whole wheat flour, ripe bananas, a tiny bit of jaggery or sugar, milk or water, salt and baking powder. One can add an egg if required. Vanilla essence is used or flavoring.
Vegan Banana Pancake
To shallow fry these pancakes I use butter but vegans can definitely use a bit of vegetarian oil and coconut oil will go best.
Milk can be substituted with vegan milk or water. At times when I am running low on milk, I use water.
Gluten-free Banana Pancake
Allergic to wheat flour and want to make it gluten-free. Yes, you definitely can. Just replace the whole wheat flour with buckwheat flour, ragi (Finger millet) or Jowar (Sorghum) and enjoy it. Here is one such pancake recipe using buckwheat flour.
Whole Wheat Banana Pancakes with or without eggs
I like to make both versions of this. If I have to add egg to the diet, I do include eggs or else I simply skip it. So it is your choice. It tastes delicious with and without eggs and is fluffy too.
Crepes or Pancakes
Well, the American style of pancakes is thick and the European style is thin which is generally called crepes. We prefer the crepe style thin pancakes which have a crisp texture
Eggless Whole Wheat Banana Waffles or Pancakes?
One can make waffles with the same mixture too. I know waffles generally have a bit of fat content i.e butter added to the batter, but I have successfully made waffles many times with this. One such recipe is this Pumpkin waffle.
What can I substitute for a banana?
You can replace this with any sweet veggies of choice. I have replaced this with sweet vegetables like Sweet Potato, Butternut Squash and Pumpkin and it really works well.
Can I make Pancakes and Freeze Them?
Yes, you can. When I want to freeze or have excess batter I generally make thick pancakes and not crepe style or waffles. Wrap them in butter paper and zip lock. When you want to eat just pop in the toaster for 2-4 mins until soft and you are sorted. They should stay good for a minimum of 3 months.
How long the batter stays good
The batter stays good for 2-3 days in the refrigerator. However, do note that due to the use of bananas it will form a black or a dark layer on the top.
Whole Wheat Banana Pancakes without Baking powder
Generally, crepes do not have a leavening agent whereas thick pancakes do have. As I make it eggless I add a bit of baking powder but one can skip it completely. It is optional. One can make both thick and think style using the same batter.
Did you check my Lemon Cake which is made without Baking powder and Baking Soda?
Pancakes for babies or toddlers
These whole wheat banana pancakes are also one of the good toddler food or finger food for your babies. One can skip the sugar if you have not started for babies and leave out the baking powder completely.
I love to garnish this with banana and strawberries with some funny faces. Kids love that. You can completely skip it.
This goes well with Honey, Maple Syrup or Simple 2 Ingredients homemade chocolate butter or chocolate syrup.
Eggless Whole Wheat Banana Pancakes
- 1 cup Whole wheat flour
- 1 cup milk -more or less might be required
- 1 teaspoon vanilla essence (optional – for flavouring)
- 1 ripe banana mashed
- 2 tablespoon grated Jaggery
- 1/2 teaspoon baking powder
- Salt to taste
- Butter/Oil for Shallow Frying
- Banana or any fruit
- Chocolate sauce or Honey or Maple Syrup
- In a bowl add the banana and jaggery.
- Mash it with the helpf of a forlk, so that jaggery is almost dissolved in banana.
- If using Egg, add it now and whisk it along with a banana.
- Now add wheat flour, baking powder and salt and mix.
- Slowly add the milk and make it into a semi-thick consistency batter.
- Let the batter rest for 5 minutes.
- Heat a non-stick pan or a cast iron tava/griddle.
- Add a teaspoon of batter and spread it.
- Now pour 2-3 tablespoon of batter or as desired.
- To make thick pancakes just pour the batter and let the batter takes its shape. A proper consistency batter will take its shape on its own.
- If you want crepes, pour 2 tablespoons of batter and with the back of a spoon spread it in the form of a circle or like we do for dosa.
- Let the pancakes or crepes cook on medium for 2-3 minutes.
- Once the top looks cooked, i.e. the batter is almost dried and the pancake leaving its edges, flip and cook on the other side.
- Cook it until done on both sides.
- Eggs can be used in the batter. If using eggs, the quantity of milk may reduce.
- Vegans can use oil instead of butter.
- Do not shape the crepes on a very high pan/tava/griddle. It will not work and the batter will stick to the back of your pan. The pan should be medium hot.
The recipe first appeared on Cook with Renu on 30th May 2014. Today I have updated the pics, content and added a Recipe card.
One of my old pic, which I am keeping for memory as I made it when my son was small.