Healthy & Special Diets > Allergy-Friendly Recipes > Egg-Free Recipes > Egg-Free Baking Substitutions

Egg-Free Banana Pancakes

These simple and delicious banana pancakes are naturally egg-free and require only a few ingredients. They are perfect for a quick and easy breakfast or brunch, and they are suitable for those with egg allergies. Ripe bananas act as the binder and sweetener, creating naturally sweet and moist pancakes.

Prep Time
5 minutes
Cook Time
10-15 minutes
Servings
About 8 pancakes
Ingredients
  • 2 medium Ripe bananas
  • 1 cup All-purpose flour
  • 1 cup Milk (dairy or non-dairy)
  • 2 teaspoons Baking powder
  • 1 teaspoon Vanilla extract
  • 1/2 teaspoon Optional: Cinnamon
  • As needed Oil or butter, for greasing

Mash the Bananas

In a mixing bowl, mash the ripe bananas with a fork until smooth. Some small lumps are okay.

Combine Wet Ingredients

Add the milk and vanilla extract to the mashed bananas and whisk to combine.

Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and cinnamon (if using).

Combine Wet and Dry

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix; a few lumps are fine.

Cook the Pancakes

Heat a lightly oiled griddle or frying pan over medium heat. Pour 1/4 cup of batter onto the hot griddle for each pancake. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form on the surface.

Serve

Serve immediately with your favorite toppings, such as fresh fruit, maple syrup, or nuts.

Nutrition Facts Estimated per pancake

Calories: Approximately 100 kcal Fat: Approximately 2g Carbohydrates: Approximately 18g Protein: Approximately 2g (Note: These values are estimates and can vary based on specific ingredients used.)

Other Important Considerations for Nutrition

These pancakes are relatively low in fat and a good source of carbohydrates. Using whole wheat flour can increase the fiber content. Ripe bananas provide natural sweetness and potassium. Be mindful of added sugars from toppings like maple syrup. Using non-dairy milk makes these pancakes dairy-free, suitable for those with lactose intolerance or dairy allergies.

← Creamy Tomato Pasta (Nut-Free) Egg-Free Chickpea Salad Sandwich →

FAQ

  • Can I use whole wheat flour?

    Yes, you can substitute all-purpose flour with whole wheat flour for a healthier version. The pancakes might be a little denser.
  • Can I freeze these pancakes?

    Yes, you can freeze cooked pancakes. Let them cool completely, then layer them between parchment paper in a freezer-safe bag or container. Reheat in a toaster, microwave, or oven.
  • My batter is too thick, what should I do?

    Add a tablespoon or two of milk to thin it out until it reaches your desired consistency.