Desserts · Tid-Bits

Eggless Wholewheat Banana Pancakes

A pancake is a flat round cake which is usually made of milk, eggs, flour and butter which is poured over a frying pan and cooked. It is often served with honey or maple syrup and a small square of butter. Some people like a berry compote with it too. While most pancake recipes call for eggs, I decided to make a not so conventional eggless banana pancake. These pancakes are not exactly like those fluffy, airy buttermilk pancakes, they are a little less fluffy because of the wholewheat but the taste is promising. This recipe can be veganised as well and I have mentioned how you can do that!


I served the pancakes with a little mascarpone cheese flavoured with honey and cinnamon because cinnamon and banana go really well together. You can simply go with a drizzle of honey if you do not fancy mascarpone. These pancakes are filling, easy to whip up and another good part is that it is made with wholewheat flour. I have also mentioned 5 serving options at the end of the post. Let’s get to the recipe now. 🙂

Ingredients: (Yields 5-6 pancakes)

  • Wholewheat flour- 1/2 cup or 65 g
  • Salt- 1/8 teaspoon
  • Baking powder- 1 teaspoon
  • Baking soda- 1/8 teaspoon
  • Granulated white sugar- 1 1/4 tablespoons
  • Milk- 1/2 cup+ 2 tablespoons or 150 ml (NOTE- Vegans use almond milk)
  • Mashed banana- 1/4 cup or 1 small banana (mashed) or 1/2 medium banana (mashed)
  • Vanilla extract- 1/2 teaspoon (optional) or you can also add 1/4 teaspoon cinnamon if you like
  • Melted butter- 1 tablespoon + extra for cooking the pancakes (NOTE- Vegans use vegetable oil or canola oil or sunflower oil)


Make sure the mashed banana is lump free. To it, add the sugar, melted butter and vanilla and mix it well. Add the milk to it and whisk it till it is completely mixed.

Add the wholewheat flour, baking soda, salt and baking powder to another bowl and whisk it until it is well combined. Add the dry ingredients to the wet and mix gently to get a fairly thick batter that drops from the spoon in big blobs. If the batter is too thick to mix, add 1-2 tablespoons of extra milk.


Grease non stick pan or griddle lightly with butter or vegetable oil. Heat the pan over the lowest possible flame for a minute. A good way to check if it is hot is to pour a small amount of the batter and you should hear a faint sizzle.

NOTE– Make sure the pan is on very low heat because if not, the pancake will brown too fast but the batter will not be cooked and it will be very difficult to flip the pancake.

Pour a ladle full of the batter and slowly spread it to about the size of a 4 to 5 inch circle (Do not make the pancakes too thick). Allow this batter to cook over a low heat for 1 minute or so. Once you see small bubbles on the top, the pancakes are ready to flip. Try to lift the side the pancake to see if it has become golden brown in colour, if not leave it for somemore time and then flip the pancakes with 2 spatulas because these pancakes are a little delicate. Cook for 1 more minute and then remove the pancakes. 


To serve, stack the pancakes, top with a few banana slices and serve with honey or pure maple syrup or the other options given below. 🙂


Serving options

1) Nutella

2) VEGAN OPTION– Orange syrup


  • White granulated sugar- 1/2 cup
  • Water- 1/4 cup
  • Orange juice- 1/4 cup
  • Cornflour- 1/2 tablespoon


Mix the water, orange juice and sugar and heat over a low flame. Keep stirring so that sugar melts, do not boil this mixture as it can become bitter. In a small bowl mix 1 tablespoon of water with the cornflour or cornstarch to make a paste. Add the cornstarch paste to the melted orange syrup and cook for 5-6 minutes while stirring often or until it thickens slightly to form the consistency of honey or syrup. A way to check is to take the syrup in the back of a spoon and draw a line with your finger. If the line stays without merging, it is of the right consistency.

3) VEGAN OPTIONBerry compote

Just cook cut berries of your choice (Strawberry/ blueberry/ raspberry/ blackberry) over a low heat with 1-2 tablespoons of sugar for 8-10 minutes till soft, occasionally smashing some of the berries.

4) Honey and cinnamon mascarpone


  • Mascarpone cheese- 50 grams
  • Honey- 1 tablespoon
  • Cinnamon powder- 1/2 teaspoon


Beat mascarpone cheese until creamy. Add the honey and cinnamon and mix it well. Serve with pancakes.


5) Orange and honey mascarpone

Replace the cinnamon powder with 1 tablespoon orange juice.










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