No egg banana pancakes
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Recipe from Annabel Karmel's Digital Weaning course
Easy no egg and dairy-free banana pancakes that kids and grown-ups will love
- Prep Time 5 mins
- Cook Time 10 mins
- Serves 4
- Difficulty Level Easy
Preparation
- Total Time 15 mins
- Preparation Time 5 mins
- Cooking Time 10 mins
- 1 ripe banana
- 100g plain flour
- 1/2 tsp ground cinnamon
- 1/2 tsp baking powder
- 200ml oat, almond or coconut milk (look for one fortified with calcium)
- 25g sultanas
- oil, for frying
- First, mash the banana in a mixing bowl.
- Add the flour, baking powder and cinnamon and mix well.
- Slowly add the almond/oat/coconut milk and whisk until you have a smooth batter. Add the sultanas.
- Heat a little oil in a frying pan. Add heaped spoonfuls of batter to the pan and fry over a medium heat for a few minutes until bubbles start to appear on the surface.
- Flip over and cook for 1-2 minutes on the other side until lightly golden in colour. Repeat with the remaining batter.
You will need
Non-stick frying pan – this model by Tefal is compatible with all heat sources including induction – see more details here at Amazon.
Large mixing bowl – this one by Wilko has high sides and a non-slip base and costs next to nothing – see more details here at Wilko.
Tips
Double the recipe and store leftover batter in an air-tight tub in the fridge to use the next day.
These no egg banana pancakes make a perfect finger food for baby-led weaning, but they're tasty enough to serve to the rest of the family, too! Dairy-free and suitable for vegans, they make an ideal plant-based breakfast.
To really complement the banana in this recipe, try frying your pancakes in coconut oil.
Variations
If you fancy plain banana pancakes, just leave out the sultanas. Or swap the sultanas for blueberries, strawberry chunks or your favourite fruit (if you want to get really decadent, throw in a few chocolate chips).
Delicious served with cream, ice cream and/or fresh fruit – or just gobble them up as they are!
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Reviews
★ ★ ★ ★ ★ 3 ratingsRate this recipe
Amanda W(16)
★ ★ ★ ★ ★ 5
These are so quick and easy and so delicious. I like to make them thin and crispy around the edges. I have made these for breakfast so many times in the last couple weeks since finding the recipe. This is a new go to!
Polly L(45)
★ ★ ★ ★ ★ 5
I wanted to make lo a treat, so I swapped the raisins for chocolate chips: instant hit!
Poppy Y
★ ★ ★ ★ ★ 5
My two-year-old loves these. I use coconut milk from a carton and cook them with a tiny bit of coconut oil - goes really well with the banana.