Eggless wholewheat banana pancake recipe

Recipe: Eggless Banana Wholewheat Pancakes

Whenever I’m in a mood to eat something healthy, light and tasty; banana pancakes come first to my mind. Since I do not consume eggs, I prefer to make them using whole-wheat instead. These pancakes are soft, easy to make and perfect for your breakfast. If you have your bakery ingredients available at home, these can be made in just a few minutes. There are times when we have over ripened bananas lying in our pantry and we feel guilty of wasting them, but now we know how to put them to the best use.

Time needed: 10 minutes for preparation + 10 min for cooking
Cuisine: Continental
Recipe type: Breakfast
Servings: 2-3

  • 1 cup whole wheat flour
  • 1 large ripe banana/ 2 small ripe bananas
  • ½ cup milk
  • 1 tbsp sugar
  • ½ tbsp salt
  • 1 tbsp baking powder
  • ½ tbsp vanilla essence
  • 1 tbsp melted butter
  • Water as required


  1. In a bowl, take the banana(s) and mash them. Now add all the remaining ingredients except melted butter to the bowl. Mix them or use a blender to make a smooth batter. You can add more water/milk if the batter is too thick. The batter should be of pouring consistency.
  2. Now add melted butter to the batter and Keep it aside for 5 minutes.
  3. Heat a non-stick pan for a minute and drizzle some oil/ butter to the pan.
  4. Take a ladle full of the batter and gently spread it on the pan. Do not spread too much as the pancakes should be small in size.
  5. Cook it for 1 minute or until bubbles start forming on the top of the pancake.
  6. Using a non stick turner, flip the pancake to cook the other side for a few seconds.
  7. Remove from the pan gently and serve it warm using icing sugar, maple syrup, chocolate syrup or honey.


Do not add honey to the pancakes when they are hot, and wait for them to cool down a bit as the heat makes honey toxic.

If you like the recipe, share it with your friends or let me know in the comments below.

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