This fluffy pancake recipe without milk is glorious: fully prepared in a self-standing blender, this banana pancakes batter creates a glorious breakfast (or brunch) in very little time!
Although traditionally pancake batter is prepared using dairy milk, this dairy-free 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!
Let’s talk nutrition!
Bananas are a great source of fiber, potassium (probably what they are most famous for), Vitamin B-6, Vitamin C, and different antioxidants amongst others.
They are native to South East Asia and thrive in warmer climates, making them one of the most exported (and important) crops globally. Yellow bananas are the most popular ones, however, there are multiple varieties of size and color (some are red!).
How many calories in a banana is an extremely researched topic, as they are tasty, sweet, and filling (mostly because of the fiber) and often considered an ‘unhealthy fruit option’; every 100g of bananas has 89 calories (more than potatoes!) however they have very low amounts of fats (only 0.3g per 100g).
The potassium in bananas promotes heart health and normal blood pressure, which is very important given that heart disease is the world’s leading cause of premature death.
Unripe green bananas are a great source of resistant starch and pectin, which are dietary fibers, which assist with the growth of beneficial gut bacteria and may promote colon health.
How to make dairy-free banana pancakes?
There are two ways of preparing the batter for these fluffy banana pancakes; the first one offers smoother pancakes, while the second one maintains some pieces of banana!
1 – The first method, which is the one I follow as I find makes the pancakes fluffier (and is very quick!) involves preparing the batter in a blender.
To start, crack the eggs (preferably, but not necessarily room temperature) in a bowl and move to the blender; cracking the eggs in a separate bowl helps to ensure no shell pieces go in the batter.
Next, add the chopped bananas, vanilla extract, and baking powder; blend on medium-high speed until a liquid batter is achieved and no pieces of banana are left.
Once the wet ingredients are well mixed, add the all-purpose flour to it and mix well until a uniform batter is achieved and you can see small bubbles have formed.
The pancake batter is now ready.
2 – The second method involves using a fork and a large bowl, rather than a blender.
To start, peel the bananas and mash them with a fork until you reach your desired consistency; this process gives you a little more freedom if you prefer to have pieces of bananas in the pancakes.
Next, add the dry ingredients a bit at a time, starting with the flour, then the baking powder, and last the brown sugar; once this batter is well mixed, add the eggs and beat until a rich but homogeneous batter is achieved.
Cooking the pancakes
To cook the pancakes, warm up a pan on medium-high heat; once hot, sprinkle with a bit of vegetable oil (or butter if preferred) and take a ladle of batter and place on the hot griddle, forming the pancake. Once the pancake is shaped, reduce to medium heat and allow the pancake to cook three-quarters of the way; you will notice bubbles forming on the surface of the batter, and as soon as it’s almost fully solid, flip and allow to finish cooking until golden brown.
This process should take about 2 minutes on the first side and one minute on the second side; on a regular pan, you should be able to do two at a time, however on a larger griddle, even more. This recipe allows you to make 8 medium-sized pancakes.
Once ready, these warm delicious pancakes can be served with almost anything, but some personal favorites are sour cherries, chocolate chips, or maple syrup.
Enjoy your brunch!
Fluffy and Delicious Banana Egg Pancake Video
How can I make these pancakes 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 and your egg substitute will be ready and you’ll be able to follow any vegan pancake recipes (although this one with bananas is a great one!).
Can these pancakes be prepared in advance?
Yes, these pancakes can be prepared in advance in two ways.
Should you decide to fully cook them before storing them, 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.
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.
What can I use instead of vanilla extract?
Many other flavorings can be used instead of vanilla and this mainly depends on taste and they don’t necessarily have to be essences. For a banana nut pancake result, you could add some walnuts to the mix, or, should you not like the crunch, then a teaspoon of almond extract.
A great substitute, especially if you are serving the pancakes with it, is maple syrup; simply substitute with the same amount.
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 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 non-dairy alternative to start.
Should you find the milk-based batter to be too dense, you can add some sparkling water or a bit of baking soda (1/4 tsp); either will help the batter rise while cooking.
~~ Interested in knowing more about non-dairy milk options and what the most popular (and delicious) options are? The 12 Best Non-Dairy Substitutes for Milk | What is the best alternative to milk? How to choose it? | 12+ Plant-Based Alternatives
What can I grease the hot griddle with to cook these homemade pancakes?
Should you not have cooking spray (I use the 1cal per spray one!), you can use vegetable oil, butter, or even a bit of coconut oil; no matter which option you are going for, ensure you are not overheating them in the frying pan before cooking the pancakes. Given the nature of these sweet pancakes, olive oil is not a great choice for greasing the nonstick pan.
What to use instead of baking powder?
This is one trick I love and use in many recipes, such as these Vegan Cupcakes: should you not have baking powder, simply add half a teaspoon of baking soda and half a teaspoon of white vinegar (white wine vinegar or cider vinegar are the best options!), together with one quarter teaspoon salt.
These dairy-free 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 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.
A few notes:
- Lemon juice: because of the flavors in these great-tasting pancakes, lemon 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?
- 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 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!
Banana Pancake Recipe Without Milk was first published on 9th February, 2021 and updated on 21th September 2021.
Easy Banana Pancake Recipe Without Milk
- 2 Ripe Medium Bananas
- 2 Eggs Whole
- 2 tsp Brown Sugar I used Muscovado
- 1 tsp Vanilla Extract optional
- 1 tsp Baking Powder
- 3 Tbsp All-Purpose Flour Plain Flour
- 20 Sprays Cooking Spray I used 1 Calorie Cooking Spray
- Peel and chop the bananas and set them aside; break the eggs in a bowl ensuring it is shell-free and set aside.
- In a self-standing blender, put the chopped bananas, eggs, sugar and vanilla and blend well, until a smooth liquid batter is achieved.
- Once this is done, add the flour and baking powder and blend well until no knots are there; you will have a rich batter with plenty of air bubbles.
- Warm-up a medium-sized frying pan on medium heat and apply a couple of cooking sprays to cover the pan; once this is warm (normally the spray is whitish-yellowish in color when cold and it goes transparent when warm) add the pancake batter using a ladle three-quarters full.
- Keep the pan on a low to medium flame and allow to cook for two to three minutes (or until the pancakes are nearly done and bubbles have created on the surface) then flip and cook for one more minute (or until ready).
- Once all of the pancakes are ready, serve warm them and enjoy!