The Best Banana Pancakes Without Milk: Fluffy and Delicious

This fluffy banana pancakes recipe without milk is glorious: fully prepared in a self-standing blender, this banana pancakes batter creates a glorious dairy-free breakfast (or brunch) in very little time!

Although traditionally banana pancake recipe batter is prepared using dairy milk, this dairy-free banana pancakes option caters to many more people, also those having a couple of browning bananas in the kitchen.

Take your large mixing bowl out, it's time to get mixing!

Banana Pancakes Without Milk Ingredients

• Banana: To bring out the sweetest banana flavor and to ensure they are easy to mash, try to use ripe or very ripe bananas.
• Eggs: To keep the batter together. You can use chia eggs (flax eggs) instead if preferred.
• Brown Sugar: Muscovado sugar is great for enhancing banana flavor in this recipe, however, if you prefer granulated sugar instead, go for it .
• Vanilla Extract: This works beautifully in this banana pancake recipe as it is delicate and lightly sweet.
• Baking Powder: Helps this pancake recipe rise up fluffy!
• All-Purpose Flour: You can use plain all-purpose flour or you can vary it according to your needs and preference. You can also swap for gluten-free flour, such as coconut flour or almond flour if preferred.
• Oil: I used the spray for ease, however, you can use sunflower oil too (or vegetable); I would avoid olive oil, as its flavor may be too strong.

How To Make Banana Pancakes Without Milk

1. Start by breaking the eggs in a mixing bowl, ensuring they are clear from any eggshell.
2. Peel and slice the bananas in roundels.
3. Add the sliced bananas, brown sugar, and vanilla extract to the blender.
4. Blitz to create the wet ingredients mix.
5. Next, add flour and baking powder to the blender and blitz once more, ensuring no knots of flour are present.
6. The pancake batter is ready.

7. Warm-up a flat frying pan and cover with some oil to ensure the pancake batter won't stick; you can move the batter to a mixing bowl and scoop it onto the pan using a ladle or use the mixing jug to pour it instead.
8. Cook the fluffy pancakes until nearly ready on medium-low heat, then flip and finish cooking on the other side.
9. Move the ready dairy-free banana pancakes to a serving plate and cover with a flavoring of choice, such as maple syrup or cinnamon powder, and enjoy!

How Can I Make This Banana Pancake Recipe Vegan?

The only animal-derived ingredient in this recipe is the eggs, which can be substituted for flax eggs, a great option also if you have an egg allergy; it is very easy to turn these into vegan pancakes, as you can substitute one egg for one flax egg (1:1).

If you decide to make your flax eggs, you will need to prepare these about 15-20 minutes in advance.

• In a small or medium bowl add one tablespoon of flaxseed meal for each egg you wish to substitute (in this case two) and mix it well with three tablespoons of water each (in this case six); once done, put the bowl in the fridge and allow it to sit for about 15-20 minutes.

• During this time, the mixture will become thicker, your egg substitute will be ready, and you’ll be able to follow any vegan pancake recipes (although this one with bananas is great!).

Can These Banana Pancakes be Prepared in Advance? 

Yes, these banana pancakes can be prepared in advance in two ways.

1. Should you decide to fully cook them before storing them in an airtight container, allow them to fully cool down before doing so; these banana pancakes will keep well in the fridge for a couple of days but bear in mind they may darken a bit because of the bananas.
2. Should you decide to freeze them, then, once fully cooled down, divide them individually using parchment paper before freezing in an airtight container, stacked on top of each other; when well stored, these will keep for up to two months this way.

To serve, allow them to fully thaw and then warm them up using a hot griddle or pan and serve once piping hot.

I Don't Have Enough Bananas, What Can I Bulk Up The Batter With?

Bananas are a big part of this recipe, however, each medium-large banana can be substituted for about 6 oz ( about 180ml) of liquid.

Should you wish to keep this great banana pancake recipe dairy-free, then soy milk, coconut milk, or oat milk can be used, however regular milk (such as whole milk) or water will work well the same.

Bear in mind that using only plain water will make the pancakes less fluffy as they will be missing the fatty component that gives moisture, so if you want to use it, I’d recommend at least a half-and-half ratio between water and milk or a milk substitute to start.

If you find the milk-based batter too dense, add some sparkling water or a bit of baking soda (¼ tsp); either will help the batter rise while cooking.

Substitutes in Banana Pancakes without Milk

These dairy-free banana pancakes can be modified a little here and there depending on the needs and likes, so here are some that taste great, should you wish to give them a try:

1. Whole wheat flour: this, together with the brown sugar, will make these pancakes very decadent! Remember that whole wheat flour absorbs much more liquid than white all-purpose flour, so you may need to add a bit of liquid to the mix should you go down this route.
2. White sugar: should you prefer, white sugar is a great substitute for brown sugar in this delicious recipe. Simply add the same amount the recipe calls for.
3. Buckwheat flour: you can use this ancient grain flour instead of all-purpose. It is very nutritious, high in fiber, and gluten-free, however, its taste may be a bit different when tried for the first time. If you are trying these for the first time, perhaps start with a half-and-half blend of all-purpose flour and buckwheat.
4. Egg whites only: if you are trying to avoid egg yolk, then you can add one extra egg white every two yolks. Bear in mind the yolk gives a nice richness to the pancake and keeps it moist, so if it is only that you are trying to avoid, then perhaps together with the extra egg whites add also a teaspoon of melted butter.
5. Vegan: Feel free to use chia eggs (flax eggs) instead of regular eggs; the ratio is 1:1.
6. Gluten-free four: There are many tasty gluten-free flour options you can go for, however coconut flour and almond flour work particularly well with banana flavor!

Tips &Tricks For Banana Pancakes Without Milk

• Lemon juice: because of the flavors in these great-tasting pancakes, lemon or lime juice would not work too well, however, a bit of orange juice and sugar (rather than the classic lemon and sugar) will work well!
• Syrups: As bananas work well with many flavors, it won't be hard finding a good syrup to work with these dairy-free pancakes. If you have the time and would like to try something fancy, why not add a few chocolate chips in the batter or make your very own  Pumpkin Spice Syrup instead of Pure Maple Syrup?
• Key ingredient: the more the bananas go brown, the sweeter they are, so you may want to regulate the amount of sugar you add if you are not a big fan of very sweet pancakes.

This easy banana pancake recipe is quick to prepare, low in carbohydrates as it has very little flour, super tasty and rich because of the bananas and brown sugar, and makes a great breakfast or brunch... not only for the weekend, but any day of the week!

If you like this easy banana pancake recipe, you must take a look at these too:

• Low-Calorie Broccoli Pancake Recipe
• Vegan Banana Bread Recipe
• Fluffy Blueberry Pancakes
• Quick and Easy Banana Muffins with Chocolate Chips