banana pan cake

 This eggless banana pancake recipe is super quick and easy to make with wholesome ingredients. You can feel good about serving these healthy vegan banana pancakes to the kids, and they’re so tasty that everyone will enjoy them as a fun breakfast or snack. Follow my simple steps with photos for making the best sweet and tender banana pancakes that are perfect for loading with your favorite toppings!

Ingredientshttps://www.google.com/url?sa=i&url=https%3A%2F%2Fwww.allrecipes.com%2Frecipe%2F269272%2Fsourdough-and-banana-pancakes%2F&psig=AOvVaw1CC9czjmagU25ZV1LaUG2C&ust=1639128567104000&source=images&cd=vfe&ved=0CAsQjRxqFwoTCIDL2fSz1vQCFQAAAAAdAAAAABAD

• ▢3 bananas – medium to large (overripe or ripe)or 285 grams
• ▢1 cup whole wheat flour or 120 grams
• ▢½ teaspoon crushed fennel or whole fennel seeds
• ▢3 tablespoons jaggery powder or add as required – optional
• ▢¾ cup water or add as required
• ▢oil as required 

Instructions

 

Preparing Batter

• Peel bananas and place them in a mixing bowl or pan.
• Slice them first and then mash with a potato masher. For over ripe bananas, you can directly mash with a veggie or potato masher.
• Now add jaggery powder. You can add the amount of jaggery as per the sweetness of the bananas. 
• Add more or less as required. You can replace sugar with jaggery. Mix very well.
• Then add whole wheat flour and lightly crushed fennel seeds or whole fennel seeds. Crush the fennel seeds lightly in your mortar-pestle.
• Add water in parts.
• Then begin to mix it with the flour. I added a total of ¾ cup of water. Depending on the quality of whole wheat flour you can add adjust the water proportion.
• Mix very well and make a smooth batter without lumps. The batter has to have a medium-thick flowing consistency.

Making Banana Pancakes

• Now heat a pan or skillet. Spread a bit of oil on the pan. Instead of oil you can also use ghee or butter. You can use a heavy nonstick or a cast iron skillet. 
• Keep the heat to a low or medium-low. Pour a spoonful of the batter on the pan and then gently spread it. Do not spread too much. Just form small pancakes.
• Cook the pancake on a low to medium-low heat.
• Drizzle some oil on the sides and top.
• When the base gets golden and slightly crisp, turn over the banana pancake.
• Cook this second side until it gets golden. If you want you can flip and cook once or twice.
• Then place each cooked banana pancake in a single layer inside a casserole dish or on a baking sheet, and keep in an oven at the lowest temperature while you make the remaining pancakes.

Serving Suggestions

• Serve eggless banana pancakes hot or warm. You can eat them plain as-is, or enjoy with maple syrup or other flavored syrups, honey, jams, caramel sauce or melted peanut butter.
• If using honey, then be sure to drizzle it on pancakes only once they have cooled down to room temperature as honey that becomes too hot becomes toxic.

Storage

• Keep cooled pancakes in a sealed container in the refrigerator for up to 3 days.
• You can also place them in the freezer for up to 1 month by wrapping individually in plastic wrap before sealing in airtight bags.