Eggless Banana Pancakes
Crisp edges and a fluffy interior make these Eggless Banana Pancakes one of the best breakfasts—especially for families with allergies!
Servings: 6
Calories: 266kcal
Ingredients
- 1 cup mashed banana (use very ripe bananas with brown spots)
- 1 cup milk
- ¼ cup unsalted butter (melted and slightly cooled; or coconut oil)
- 1 teaspoon vanilla extract
- 1¾ cups all-purpose flour
- 1 tablespoon sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
Instructions
- Add the banana, milk, melted butter, and vanilla to a medium bowl.
- Add the flour, sugar, baking powder, and salt and stir to make an even and thick batter.
- Heat a nonstick skillet or griddle over medium-low heat. Add a sliver of butter (or oil) and swirl to coat the pan.
- Add 1/4 cup batter and cook for 3-4 minutes per side, flipping when you see bubbles around the edges. Repeat to make the rest of the batch. (To make mini pancakes, use 1 tablespoon batter.)
- Serve warm with desired toppings.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 5 days or for 6 months in the freezer. Pop into the toaster to warm through.
- Use dairy milk or soy milk, almond milk, mixed nut milk, or any other nondairy milk you prefer.
- Serve with maple syrup, applesauce, any fruit puree, or yogurt as you like.
Nutrition
Calories: 266kcal | Carbohydrates: 43g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 356mg | Potassium: 197mg | Fiber: 2g | Sugar: 10g | Vitamin A: 342IU | Vitamin C: 3mg | Calcium: 146mg | Iron: 2mg