These Eggless Pancakes make the perfect weekend breakfast, whether you’re on a camping trip or relaxing at home with the family.
Aren’t weekends always better with pancakes?
Being lactose intolerant my pancakes always need to be free of cows milk.
But for Veganuary I thought it’d be fun to make a batch of eggless pancakes too.
And as my laying hens have decided to stop laying this winter, this is doubly perfect timing!
How do you make pancakes without eggs?
Eggs are used to add body and structure to pancakes, along with a richness from the fat in the yolks.
So we need to find ways to mimic this with other ingredients.
For the body and structure, we are using a mashed banana.
This is the perfect time to use up that sad looking banana at the bottom of your fruit bowl.
The browner and more mottled it is, the better.
Not only will it be a doddle to mash with a fork.
But as fruit ripens, the starches are transformed into sugar.
So you’ll be able to reduce the sugar in the overall recipe.
And now to replicate the richness.
We need an oil or a fat, and I plumped for coconut oil.
However, I imagine any fat would work well here.
Avoid strong tasting oils such as olive, but butter would be fabulous if you’re not vegan.
Regular readers will know that I have a bit of an obsession with camping.
More specifically, camping in Myrtle the Campervan.
If you’re a camping obsessed sort, you may want to check out my YouTube channel and the mass of one pot camping recipes I have over there ;)
Eggless Banana Pancakes
If you’d like some more baking inspiration, do visit my archives here: Baking Recipes.
And if you try this, or any of my recipes, feel free to tag me in any pics you share online. You can find me pretty much everywhere as @hedgecomber.
- 1 banana brown, soft and old!
- 250 ml almond milk or milk of choice
- 200 g plain flour
- 1 tbsp sugar
- 2 tbsp coconut oil melted
- 1 tbsp baking powder
- 1/2 tsp bicarb of soda
Mash the brown banana in a bowl with a fork.
Pour in half of the milk and whisk together. Add the rest of the milk and stir well.
Add the flour and sugar and mix this into a smooth batter.
Heat a frying pan over a medium heat and gently melt the coconut oil.
Pour the coconut oil into the batter mix and stir well to combine.
Add the baking powder and bicarb and fold gently until combined. Do not over stir at this point.
Ensuring the pan is hot and there is still some oil in it, pour in a large tablespoon of batter. Let it sit for a couple of minutes and then gently nudge it loose from the bottom of the pan and toss.
Cook the second side till golden, then scoop onto a plate whilst you cook the rest (adding a little more oil when necessary).
Pile the pancakes up and serve with your choice of fruit, berries and syrups.