Banana Pancakes (Egg-free pancake recipe)
- Yield: 12 1x
Ingredients
Scale
- 1 ripe banana, mashed (about 1/1 cup)
- 1 egg OR 1 tablespoon oil
- 1 1/4 cups milk or non-dairy milk
- 1/2 teaspoon vanilla extract, optional
- dash cinnamon, optional
- 3/4 cup whole wheat flour
- 1/2 cup buckwheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- Oil for cooking (I like coconut oil)
Instructions
- Mash banana in a large bowl with a fork until it’s mostly smooth. Mix in egg if using. Add milk, oil and vanilla and stir well.
- Add dry ingredients and mix quickly. There may be some lumps.
- Lightly oil a griddle and heat over medium until it sizzles when a drop of water is flung upon it.
- Portion batter by large tablespoonfuls spreading the batter out if necessary to make a circle about 2 inches diameter. Cook until the edges begin to look dry and bubbles form around the outside. Use a spatula to flip each pancake and cook another 1-2 minutes until brown and crispy.
- Serve pancakes hot with butter and syrup or cool and refrigerate. Pancakes can be reheated in a toaster or toaster oven.
Notes
Use 1 1/4 cups whole wheat flour if you don’t have buckwheat flour. Or use another flour in place of the buckwheat flour.
Find it online: https://hilahcooking.com/banana-pancakes-recipe-egg-free/