Eggless banana pancakes
Servings: 4 people
Ingredients
- 2 Bananas medium
- 50 gr Butter or Oil
- 1 cup Milk or water
- 1 cup White flour or All-purpose flour
- 4 tbsp Sugar or honey optional
- 1 tsp Baking powder optional
- some Vanilla extract
- 1 tsp Cinnamon optional
- Oil for frying
- a pinch Salt
Instructions
- Mash the bananas in a bowl with a fork or the back of a spoon, or grate the banans. Large pieces should be avoided because they will turn into balls when fried, and the pancakes will cook unevenly. The cinnamon should then be added to the mashed bananas.
- Whisk together the milk, banana, and cinnamon until smooth. Then it should be set aside.
- Melt the butter in a bain-marie or on a low heat, or in the microwave. Allow cooling slightly.
- Mix flour, salt, and baking powder together in a separate bowl. Sifting them is preferred. If the salt grains were coarse, don't sift it.
- Add sugar to dry ingredients and stir them.
- Toss dry ingredients with melted butter.
- Add the milk and banana mixture. To blend, give it a little stir. If you're going to add baking powder, take care not to over mix the ingredients. Stop stirring once all of the ingredients have been mixed and the dough is smooth. Your pancakes become hardened if you stir too much. The second tip to activate the baking powder, let the dough sit for about 10minutes. Tiny bubbles emerge on the dough when the baking powder is activated.
- Preheat a Teflon frying pan. Add a few drops of oil. Give time to warm up. Then pour in 1/6 of the dough. This dough will yield a total of 6 pancakes. Spread the dough out thinly. Also, you can spread thick and make four pancakes.
Notes
If the dough is not ideally round in shape when you put it on the pan, move the pan for shaping the dough as you desire; you won't need the spoon to do this. Then flip it over, allowing the other side to brown and golden. Each side takes around 1 to 2 minutes to cook if the pancakes are thin.
The pancakes can be cooked well if you use the pan lid on the pan. Of course, if you spread the layers thin, the pancakes will cook thoroughly. Add the next dough once each banana pancake has finished frying. Continue to work with the dough until it is finished.
Serve the pancakes with a choice of jams, honey, grape juice or date, and walnut juice, and walnuts and bananas on top to decorate.
Essential tips about baking banana pancakes without eggs:
- The most important tip to remember when baking banana pancakes with no eggs is to use a non-stick frying pan, such as Teflon. This is so vital, in my opinion, that if you don't have a non-stick frying pan, you should not make this pancake. Because this is a banana pancake recipe without eggs, it must be cooked in regular frying pans, and it will most likely make you unhappy. For making this pancake, Teflon pans are ideal.
- The other tip is that you can make it thin or thick layers. It depends on you. It will bake from the inside entirely if it is thin, and if it is thick, it finds a more appealing shape.
- You can make healthy pancakes with no eggs with water instead of milk, but milk's taste will be better, and the texture will be softer.
- You can use oil instead of butter.
- This pancake can be made puffier by adding one teaspoon of baking powder. However, I choose not to use baking powder to make healthy pancakes without eggs.
- Wheat flour is a more healthful option than white or all-purpose flour. However, keep in mind that white flour produces softer pancakes, while wheat flour produces heavier and tougher pancakes.