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No-egg vegan banana pancakes
Easy no-egg and dairy-free banana pancakes that kids and grown-ups will love, perfect for Pancake Day, or whenever you fancy a tasty (and ethical!) treat.
- Difficulty: Easy
- Serves 4
- Vegan
- Vegetarian
- Freezable
- Dairy Free
Preparation
- Total time
- 15 Mins
- Preparation time
- 5 Mins
- Cooking time
- 10 Mins
1 ripe banana
100g plain flour
1/2 tsp ground cinnamon
1/2 tsp baking powder
200ml oat, almond or coconut milk (look for one fortified with calcium)
25g sultanas
oil, for frying
Mash the banana in a mixing bowl.
Add the flour, baking powder and cinnamon and mix well.
Slowly add the almond/oat/coconut milk and whisk until you have a smooth batter. Add the sultanas.
Heat a little oil in a frying pan.
Add heaped spoonfuls of batter to the pan and fry over a medium heat for a few minutes until bubbles start to appear on the surface.
Flip over and cook for 1-2 minutes on the other side until lightly golden in colour. Repeat with the remaining batter.
You will need
Non-stick frying pan - this model by Tefal is compatible with all heat sources including induction - see more details here at Amazon.
Large mixing bowl
Tips
Double the recipe and store any leftover batter in an airtight tub in the fridge to use the next day.
These no-egg banana pancakes are a perfect finger food for baby-led weaning (from 6 months, if you're at the stage where you're giving them sweet foods), but they're tasty enough to serve to the rest of the family, too!
Dairy-free and suitable for vegans, they make an ideal plant-based breakfast.
To really complement the banana in this recipe, try frying your pancakes in coconut oil.
Keep an eye on the pancakes as they cook, as egg-free and dairy-free pancakes can take a different amount of time to cook than the ones you might be used to.
If you have the time, let the batter sit after mixing it. Anything from 5-30 minutes can help get a thicker batter and gives the flavours time to meld properly.
Variations
If you fancy plain banana pancakes, just leave out the sultanas.
Or swap the sultanas for blueberries, strawberry chunks or your favourite fruit (if you want to get really decadent, throw in a few chocolate chips).
Delicious served with cream, ice cream and/or fresh fruit - or just gobble them up as they are!
To make the pancakes gluten-free too, you can use an alternative flour such as oat or almond flour.
For fluffier pancakes, try adding a pinch of baking powder.
Looking for more vegan and dairy-free pancake topping ideas? Try adding some of these:
- Lemon and sugar
- Strawberry or raspberry chia seed jam
- Fresh berries, such as strawberries, blueberries, or raspberries
- Salted caramel sauce
- Whipped coconut cream with a pinch of cinnamon
- Peanut butter and maple syrup
Reviews
Amanda W(16)
★★★★★ Rated 5 out of 5 stars.These are so quick and easy and so delicious. I like to make them thin and crispy around the edges. I have made these for breakfast so many times in the last couple weeks since finding the recipe. This is a new go to!
Reviewed on 12/04/21
Polly L(45)
★★★★★ Rated 5 out of 5 stars.I wanted to make lo a treat, so I swapped the raisins for chocolate chips: instant hit!
Reviewed on 07/04/20
Poppy Y
★★★★★ Rated 5 out of 5 stars.My two-year-old loves these. I use coconut milk from a carton and cook them with a tiny bit of coconut oil - goes really well with the banana.
Reviewed on 06/04/20
