Banana Pancakes :- With healthful ingredients, this eggless banana pancake recipe is quick and easy to create. Serve these healthy vegan banana pancakes to the kids with confidence, and they’re so delectable that everyone will love them as a fun breakfast or snack.
- 3 bananas – medium to large
- 1 cup of whole wheat flour
- ½ teaspoon of crushed fennel
- 3 tablespoons of jaggery powder (optional)
- ¾ cup of water
- Bananas should be peeled and placed in a mixing bowl or pan.
- After slicing them, mash them with a potato masher. You can mash overripe bananas with a veggie or potato masher directly.
- Add the powdered jaggery now. According to the sweetness of the bananas, adjust the amount of jaggery.
- As needed, adjust the amount of salt. Jaggery can be used in place of sugar. Thoroughly combine.
- Then add whole wheat flour and fennel seeds, either lightly crushed or whole. In a mortar-pestle, lightly crush the fennel seeds.
- Partially add water.
- Then start combining it with the flour. I used 3/4 cup of water in total. You can alter the water proportion depending on the grade of whole wheat flour.
- Make a smooth, lump-free batter by mixing thoroughly. A medium-thick, flowing consistency is required for the batter.
Making Banana Pancakes
- Now heat a skillet or a pan. Apply a thin layer of oil to the pan. Ghee or butter can be used in place of oil. You can use a cast iron pan or a hefty nonstick skillet.
- Reduce the heat to a low or medium setting. Pour a dollop of batter into the pan and spread it out carefully. Don’t spread yourself too thin. Simply make tiny pancakes.
- On a moderate to medium-low heat, cook the pancake.
- Apply a thin layer of oil to the edges and top of the dish.
- Turn the banana pancake over when the bottom is brown and slightly crunchy.
- Cook the second side until golden brown. You can flip and cook once or twice if desired.
- Then, in a casserole dish or on a baking sheet, arrange each cooked banana pancake in a single layer and keep warm in the oven while you finish the rest of the pancakes.
- Eggless banana pancakes can be served hot or warm. You can eat them simply or with maple or other flavoured syrups, honey, jams, caramel sauce, or melted peanut butter.
- If you’re using honey, wait until the pancakes have cooled to room temperature before drizzling it on top. Honey that has become too hot is dangerous.
How to store Banana Pancakes
- Refrigerate cooled pancakes in an airtight container for up to 3 days.
- You can also freeze them for up to a month by individually wrapping them in plastic wrap and sealing them in airtight bags.