These easy peasy banana pancakes (no eggs) are both delicious and healthy, studded with pecan nuts and drizzled with maple syrup.
🍴Why you will love this recipe
These light and fluffy banana pancakes are so easy to make, and naturally egg-free.... no weird ingredients in sight! They taste like the very best American-style buttermilk pancakes.
There are instructions below in the FAQs on how to prep-ahead, so you can get prepared the night before, and be ready to wake up and fry the pancakes in the morning with no faffing around! They really are at their best straight from the pan, topped with banana slices or blueberries and drizzled in plenty of maple syrup.
If pecan and maple syrup aren't your thing, there are more flavour combinations below to swap in. These are so versatile, you can try a different flavour variation every weekend!
📝 What you need
Bananas Ripe bananas make the best pancakes, and these are a great way of using up slightly over-ripe bananas, the ones that have gone brown in the bottom of the fruit bowl!
Soya milk is ideal as it has a high protein content, but you can use an oat or nut milk if you prefer, they will still turn out well..
Self-raising flour gives the pancakes their light and fluffy texture. If you don't have any to hand you can use plain flour instead with 2 teaspoons of baking powder.
👩🏽🍳 How to make your banana pancakes (no eggs)
For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.
Put the banana, flour, maple syrup and soya milk into a blender and blitz until totally smooth.
Stir through the chopped pecans and sultanas. Heat a small amount of oil in a frying pan, and fry 2 tablespoons of batter at a time. When they are golden underneath and bubbles are forming on the surface, flip them over and cook for a further minute. Serve immediately.
🥞 Banana Pancake Variations
For more variations, you could try leaving out the pecans and sultanas, and adding:
- lemon zest and blueberries
- chopped hazelnuts and sultanas
- orange zest and dark chocolate chips
- peanut butter and raspberries
What's your favourite pancake topping?
🔪 Top Tips & FAQs
If you don't have a blender, you can mash the banana with a fork, and whisk in all the remaining ingredients until smooth.
Wait until little bubbles are forming on the surface of the pancakes before flipping - these air bubbles make them light and fluffy.
It is best to fry these just before serving, they are delicious straight from the pan! If you need to prepare ahead (eg. the night before), blitz together the bananas, soya milk and maple syrup and keep in the fridge. Weigh out the flour, chopped pecans and sultanas into a large bowl. In the morning you just need to add the wet ingredients into the dry, mix until smooth then make the pancakes.
You can freeze them, separated by small squares of greaseproof paper, then reheat in a dry frying pan or even in the toaster. However they really are at their best cooked from fresh.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Banana Pancakes (no eggs) with pecans and maple
- 40 g pecan nuts
- 1 ripe banana
- 150 ml soya milk or oat/nut milk
- 1 tablespoon maple syrup
- pinch salt
- 125 g self raising flour
- 30 g sultanas
- oil for frying I use rapeseed oil
- In a blender or food processor, blitz the bananas, plant milk, flour, maple syrup and salt together until smooth.
- Roughly chop the pecans and stir through the pancakes batter along with the sultanas.
- Heat a teaspoon of oil in a frying pan. Add two tablespoons of batter to the pan, fry gently for a minute or two until golden brown on the bottom, then flip over and cook for a further minute or two.
- Eat immediately, drizzled generously with maple syrup.
Free 4-Week Vegan Meal Plan
Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!
For more quick and easy vegan recipes take a look at my latest book Vegan in 15.
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