Banana Pancakes - eggless

Eggless Banana Pancakes
guest blogger Sean Young

The bananas in this recipe give the pancakes a slightly denser texture while still making them big and puffy. My daughter likes puffy pancakes, I like a more dense ones and we both like bananas so

it was a good compromise. Adding ripe bananas make these a little sweeter than other pancakes, so fresh strawberries instead of syrup make a nice combo. If you opt to leave the bananas out make sure to add another ½ cup of water. I use pastry flour for a fluffier pancake while still using whole wheat.

Whole Wheat Pastry Flour 2 ½ cups 

Baking Powder 1 Tbs

Salt 1 tsp

Water 2 cups

Olive oil 2 Tbs

Banans 2 (ripe is better)

Organic Blue Agave syrup 1 ½ Tbs (or other sweetener)

1 Combine flour, baking powder, salt and set aside. Next blend water, oil, bananas andagava in a mixer or blender. (I do this for a more even consistency in the pancake. If you prefer to have larger pieces of banana then mash with a forkand mix by hand.) 


2 Add to the flour mixture and mix by hand until most of the lumps are gone. Be sure not to over mix. 


3 Cook pancakes over medium heat and turn them over when the surface begins to bubble. 


Tip: I coat the griddle surface with Earth Balance spread instead of butter as a healthier choice but any butter, oil or a really good non-stick griddle with work. I hope you enjoy them as much as we do :)