Are you looking for a delightful and fluffy pancake recipe that doesn’t require eggs? Look no further! With this Banana Pancake Recipe no Egg, you can enjoy a stack of delicious and fluffy pancakes without compromising on taste or texture. Whether you’re allergic to eggs, follow a vegan lifestyle, or simply ran out of eggs in your pantry, these pancakes will satisfy your cravings. So, let’s dive into the details of this delectable recipe!
For Making Banana Pancake Recipe No Egg Need Ingredients
- MILKÂ 1 CUP (WARM)
- VINEGARÂ 2 TSP
- REFINED FLOURÂ 1 CUP
- POWDERED SUGARÂ 1/4 CUP
- BAKING POWDERÂ 1 TSP
- BAKING SODAÂ 1/2 TSP
- SALTÂ A PINCH
Making Banana Pancake Recipe No Egg Need Step by Step
1. To make the batter we need to first make buttermilk, mix milk & vinegar, rest it for 2-3 minutes, until your buttermilk is ready.
2. For the batter, take a bowl, add refined flour, powdered sugar, baking soda, baking powder & salt, and mix well
3. Further add the prepared buttermilk, butter & vanilla essence, mix & combine well, use a whisk & whisk it well, the consistency of the batter should be a little fluffy, do not over whisk, your pan cake batter is ready.
4. Transfer this batter in a piping bag to get perfect round shape pancakes.
5. Keep the flame to medium heat and cook for a minute on one side, carefully flip and cook for the same time on the other side until golden brown in colour.
6. Your eggless fluffy pancakes are ready. Serve it by drizzling some maple syrup or honey or any spread of your choice, you can serve it with some chocolate spread and dust some powder sugar.
What is the substitute for eggs in a banana pancake recipe?
There are several options for substituting eggs in a banana pancake recipe. Here are some common substitutes:
Mashed bananas: Since you’re already using bananas in the recipe, you can increase the quantity of mashed bananas to replace the eggs. Typically, 1 ripe mashed banana can substitute for 1 egg. This not only adds moisture but also contributes to the flavor and binding properties of the pancakes.
Unsweetened applesauce: Applesauce works well as an egg substitute in many recipes, including pancakes. Use 1/4 cup of unsweetened applesauce to replace 1 egg. It adds moisture and helps bind the ingredients together.
Yogurt or sour cream: Plain yogurt or sour cream can be used as an egg replacement. Use 1/4 cup of yogurt or sour cream to replace 1 egg. These dairy products contribute moisture and help create a fluffy texture.
Silken tofu: Silken tofu can be blended until smooth and used as an egg substitute. Use 1/4 cup of blended silken tofu to replace 1 egg. It adds moisture and helps bind the ingredients.
Are banana pancakes without eggs as fluffy as traditional pancakes?
Banana pancakes made without eggs can still be fluffy, but the texture may differ slightly from traditional pancakes that contain eggs. The absence of eggs, which provide structure and lift to pancakes, can affect the overall fluffiness. However, there are ways to enhance the fluffiness of eggless banana pancakes:
Use baking powder and baking soda: These leavening agents help create a light and airy texture in pancakes. Make sure to include them in the recipe as they contribute to the fluffiness.
Let the batter rest: Allowing the pancake batter to rest for a few minutes before cooking gives the leavening agents time to activate, resulting in fluffier pancakes.
Avoid overmixing the batter: Overmixing can lead to dense pancakes. Mix the batter just until the ingredients are combined, and don’t worry about a few lumps.
Cook at the right temperature: Cooking the pancakes over medium heat ensures even cooking and allows them to rise properly.
Flip gently: When flipping the pancakes, be gentle to avoid deflating them. A wide spatula and a gentle hand will help maintain their fluffiness.
How do I prevent the eggless banana pancakes from sticking to the pan?
To prevent eggless banana pancakes from sticking to the pan, you can follow these tips:
Use a non-stick pan or griddle: Using a non-stick cooking surface reduces the chances of the pancakes sticking. If you don’t have a non-stick pan, make sure to properly grease your pan or griddle.
Preheat the pan properly: Allow your pan or griddle to preheat over medium heat before adding the pancake batter. This helps create a non-stick surface and ensures even heat distribution.
Grease the pan adequately: Use a small amount of cooking oil or melted butter to lightly grease the pan or griddle. You can use a brush or paper towel to evenly distribute the oil or butter.
Use a non-stick cooking spray: Another option is to use a non-stick cooking spray specifically designed for high-heat cooking. Spray a light coating on the pan or griddle before adding the pancake batter.
Wait for the right time to flip: It’s essential to wait until the edges of the pancakes start to firm up and small bubbles form on the surface before flipping them. Trying to flip too early can cause the pancakes to break apart.
Be gentle when flipping: Use a wide spatula to gently lift and flip the pancakes. Apply minimal pressure to avoid tearing or sticking.
Banana Pancake Recipe No Egg Nutritional Value
A typical banana pancake recipe without eggs is generally considered to be a healthier alternative to traditional pancakes. While the exact nutritional value may vary based on specific ingredients and quantities used, here is a general overview of the nutritional components you can expect:
Calories: A serving of banana pancakes without eggs usually contains around 150-200 calories, depending on the size and thickness of the pancakes.
Carbohydrates: Banana pancakes are primarily made with mashed bananas and flour alternatives such as oats or almond flour. These ingredients contribute to the carbohydrate content of the pancakes. On average, a serving of banana pancakes without eggs contains about 25-30 grams of carbohydrates.
Fiber: Banana pancakes made with whole-grain alternatives like oats or almond flour tend to be higher in fiber compared to traditional pancakes. You can expect around 3-5 grams of fiber per serving.
Protein: While banana pancakes without eggs have less protein compared to traditional pancakes made with eggs, there is still some protein present. Typically, a serving contains about 3-5 grams of protein.
Fat: The fat content in banana pancakes without eggs is relatively low, especially if you use minimal oil or butter for cooking. The majority of the fat comes from any added nuts, seeds, or oils. A serving usually contains around 3-6 grams of fat.
Vitamins and Minerals: Banana pancakes without eggs retain some of the nutritional benefits of bananas, such as potassium, vitamin C, vitamin B6, and dietary antioxidants. The exact nutrient profile will depend on the specific ingredients used in the recipe.
Banana Pancake Recipe No Egg
Equipment
- Mixing Bowl A medium-sized bowl to mix the ingredients and form the pancake batter.
- Fork or potato masher To mash the ripe bananas until smooth and create a puree-like consistency.
- Whisk or spoon Use a whisk or spoon to combine the dry ingredients with the mashed bananas and form the batter.
- Non-stick skillet or griddle This will be used to cook the pancakes. Choose a skillet or griddle with a non-stick surface to prevent sticking.
- Cooking oil or butter To grease the skillet or griddle to prevent the pancakes from sticking.
- Spatula or flipper A wide spatula or flipper to flip the pancakes while cooking.
- Plate and kitchen towel A plate to transfer the cooked pancakes onto and a kitchen towel to cover them, keeping them warm while you cook the remaining batter.
Ingredients
For making Banana Pancake Recipe no Egg
- 1 Cup MILK
- 2 Tbsp VINEGAR
- 1 Tbsp REFINED FLOUR
- ¼ Cup POWDERED SUGAR
- 1 Cup BAKING POWDER
- ½ Tbsp BAKING SODA
- SALT
Instructions
For Making Banana Pancake Recipe No Egg Step by Step
- To make the batter we need to first make buttermilk, mix milk & vinegar, rest it for 2-3 minutes, your butter milk is ready.
- For the batter, take a bowl, add refined flour, powdered sugar, baking soda, baking powder & salt, and mix well
- Further add the prepared buttermilk, butter & vanilla essence, mix & combine well, use a whisk & whisk it well, the consistency of the batter should be a little fluffy, do not over whisk, your pan cake batter is ready.
- Transfer this batter in a piping bag to get perfect round shape pancakes.
- Use a non-stick pan and heat it well, once heated well, cut the piping bag keeping the hole 2 cm in diameter, and pipe it over the hot pan, you can keep the pancake size as per your preference
- Keep the flame to medium heat and cook for a minute on one side, carefully flip and cook for the same time on the other side until golden brown in colour.
- Your eggless fluffy pancakes are ready. Serve it by drizzling some maple syrup or honey or any spread of your choice, you can serve it with some chocolate spread and dust some powder sugar.
Video
Notes
- Use ripe bananas: Opt for ripe bananas with brown spots on the peel. Ripe bananas are sweeter and easier to mash, resulting in more flavorful pancakes.
- Mash the bananas well: Mash the bananas until they are smooth and free of lumps. This ensures even distribution of flavor throughout the pancake batter.
- Adjust the batter consistency: Depending on the size and moisture content of your bananas, you may need to adjust the batter consistency. If the batter is too thick, add a splash of milk (dairy or plant-based) to thin it out. If it's too runny, add a tablespoon of flour (all-purpose or a gluten-free alternative) to thicken it up.
- Let the batter rest: Allow the pancake batter to rest for a few minutes before cooking. This resting time allows the leavening agents to activate and results in fluffier pancakes.
- Preheat the skillet or griddle: Preheat your cooking surface (skillet or griddle) over medium heat. This ensures even cooking and prevents the pancakes from sticking.
- Grease the cooking surface: Lightly grease the skillet or griddle with cooking oil or butter before pouring the batter. This helps prevent the pancakes from sticking and promotes a golden, crispy exterior.
- Cook on medium heat: Use medium heat to cook the pancakes. This allows them to cook evenly without burning.
- Use the right amount of batter: Pour approximately 1/4 cup of batter onto the cooking surface for each pancake. Adjust the quantity based on your desired pancake size.
- Wait for bubbles before flipping: Wait until small bubbles form on the surface of the pancake before flipping it. This indicates that the pancake is ready to be turned over.
- Flip gently: Use a wide spatula to flip the pancakes gently. Avoid pressing down on the pancakes as it may deflate them.
