Banana pancakes – no eggs needed

People, I can not even begin to tell you how much I love breakfast or brunch. I love getting up a bit later on Saturdays and Sundays and prepare a big sweet and savory brunch for me and ma boy. I usually prepare like a salty spread for bread or scrambled tofu, I make tea and coffee, some fruit juice and these quick and fluffy egg-free pancakes that I am sharing with you today.

Once the breakfast is prepared, we spread it all out on the coffee table in the living room, search for a stand-up comedy show on Netflix and then we feast. That’s my ideal Sunday. It’s cold, windy and grey outside, there’s nowhere we’d have to be and we just eat, laugh and talk for hours.

Pancakes for the lazy

That’s why these pancakes are so great. They are especially for these nasty winter weekends where no one wants to leave the house. Or also summer weekends where you’re just lazy, haha. So, you get up, you want to have a nice breakfast, you have everything at home but ugh, no eggs. That’s why I made them with banana instead of eggs the first time I ever made them. The shops were not yet open and I was hungry.

After making them with the banana once, I never went back though. Why? Oh, they are so fluffy and soft and perfect, I never achieved this level of pancake perfection with eggs.

pancake with berries and apples on top
A pancake version with hot berries and cinnamon apples on top.

It was only later that we went full vegan/vegetarian and started to cook and bake plant-based as good as we can. It started with recipes like this one where I learned that it actually makes life a lot easier. We always have bananas at home but almost never have eggs because ma boy is allergic to them and let’s just say I suffer too whenever he eats eggs.

Also, when cooking with eggs (and meat for that matter) you have to clean things with hot water and have to make sure that there is really nothing left because of bacteria like salmonella. Without eggs, you can safe the hot water and be much faster with cleaning because you know that except for banana, there’s nothing on that blender.

The advantages of cooking plant based

Don’t get me wrong here, I do clean my stuff, I am not dirty, but it is definitely different than when I still cooked with meat and eggs. For example you have to wash your hands after touching the raw eggs to not spread it all over the kitchen. It’s stuff like that that I only become aware of now and it’s something that I really appreciate about my new veggie life, even though it may seem like something really small.

Maybe fellow vegetarians and vegans can back me up here, you know what I am talking about, right?

pile of pancakes with chocolate spread placed next to it
A yummy pile of pancakes with chocolate spread – who can say no to that?

And you know what’s THE best part when baking without eggs? You can nibble as much as you want! You can lick that dough from your spoon without any regrets. I love snacking on the dough when I bake, in fact I often feel like I would actually be fine with the dough, no need to bake it, it is so delicious already. But when cooking with eggs and with all these egg scandals of the past years, it is not safe to snack on the raw batter.

Cook without eggs and you can nibble as much as you want.

Also, for people who are thinking they would like to eat fewer animal products. I think these pancakes are a really good place to start! I made these for a friend who is usually not up for anything ‘vegan’. Meaning, he usually shuts down at the word ‘vegan’, not because it’s plant-based or because it’s vegetables or something. Just the word has a bad connotation. I made these pancakes for him though and he seriously loved them. 

So, if you plan to change your life, why not start with your Sunday pancakes? They are really easy to make and how much more delicious can it be to change your behavior and safe the planet?

Quick and easy, I promise

These pancakes are not just good for the environment and your kitchen but they are truly easy and quick to make. You just blend the banana, add some sugar and baking soda, throw in some flour and plant-based milk, bake them in a pan with oil et voilá. Congratulations, you’ve just made vegan pancakes.

I usually top them up with some fruit, depending on the season and what I have at home. Recently I fell in love with warm berry sauce as a topping. I also love bananas and chocolate on top or strawberries, of course. Sometimes I put chocolate or blueberries in the batter as well, to mix it up a bit. For a healthier version you can also add protein powder and use a little less flour. Once you’ve got the basics, you have a lot of possibilities to have pancakes every week without them ever getting boring.

Let me know how you like them, get a little creative have a beautiful Pancakesunday!

Print Recipe
Banana pancakes - no eggs needed
Super fast, fluffy, egg-free pancakes for a beautiful weekend brunch.
pancake with berries and apples on top
Prep Time 7 minutes
Cook Time 15 minutes
Servings
People
Ingredients
For the batter
  • 1 Banana
  • 50-80 g Sugar thanks to cooking without eggs you can just try the batter and see if it's sweet enough for your taste.
  • 1 tsp Baking soda
  • 120 g flour use a mix of all-purpose and wholegrain or 80 g all-purpose and 40 g protein powder
  • 100 ml plant-based milk
  • Oil for the frying pan
  • Blueberries or chocolate can be added to the batter to mix things up a bit
Toppings
Prep Time 7 minutes
Cook Time 15 minutes
Servings
People
Ingredients
For the batter
  • 1 Banana
  • 50-80 g Sugar thanks to cooking without eggs you can just try the batter and see if it's sweet enough for your taste.
  • 1 tsp Baking soda
  • 120 g flour use a mix of all-purpose and wholegrain or 80 g all-purpose and 40 g protein powder
  • 100 ml plant-based milk
  • Oil for the frying pan
  • Blueberries or chocolate can be added to the batter to mix things up a bit
Toppings
pancake with berries and apples on top
Instructions
Pancakes
  1. Blend the banana until it’s almost liquid.
  2. Add the sugar and the baking soda.
  3. Get your wire whip and add the flour. Whisk until you mix it a bit. No need to completely mix it, that will only happen once you add the milk.
  4. Slowly add the milk. Don’t put everything at once. The amount of milk you need also depends on the kind of flour you use so you may need less or more than I do. If it’s too liquid, add a little flour one spoon at a time until you have a good texture. What you want is that it slowly drips off your whip. You don’t want it to just run off the whip, then it’s too liquid. You are aiming for a viscous, slow running batter.
  5. Heat up the oil in your pan. I usually make one pancake at the time and put them in the oven at 50°C to keep them warm while I make the rest. With a ladle, pour some batter in the hot pan and bake them for about 2 minutes on each site.
Toppings
  1. Prepare your toppings. Heat up the pan with the frozen berries, add half an apple, cinnamon, ginger powder and some sugar if you like. Or heat up apple slices with cinnamon and some sugar. Or just use fresh fruit if you have any. Or just use maple syrup, chocolate spread, jam, whatever you like on your pancakes.
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