Eggless banana pancakes are a delicious and easy breakfast option. They are a great alternative for those who are vegan or have an egg allergy. These pancakes are fluffy and moist, and are perfect for topping with your favorite fruits or syrup.
Ingredients:
-1 cup all-purpose flour
-2 teaspoons baking powder
-1/4 teaspoon baking soda
-1/4 teaspoon salt
-1 cup almond milk (or other non-dairy milk)
-2 tablespoons vegetable oil
-1/4 cup mashed banana
-2 tablespoons pure maple syrup
-1 teaspoon vanilla extract
Instructions:
1. In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2. In a separate bowl, whisk together the almond milk, vegetable oil, mashed banana, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until combined.
4. Heat a non-stick skillet over medium-high heat. Spray the pan with non-stick cooking spray or lightly grease with oil.
5. Pour ¼ cup of batter into the skillet for each pancake. Cook for about 2 minutes, or until the edges are lightly browned and the center is bubbly.
6. Flip the pancakes and cook for another 2 minutes, or until lightly browned.
7. Transfer to a plate and repeat with the remaining batter.
2. In a separate bowl, whisk together the almond milk, vegetable oil, mashed banana, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until combined.
4. Heat a non-stick skillet over medium-high heat. Spray the pan with non-stick cooking spray or lightly grease with oil.
5. Pour ¼ cup of batter into the skillet for each pancake. Cook for about 2 minutes, or until the edges are lightly browned and the center is bubbly.
6. Flip the pancakes and cook for another 2 minutes, or until lightly browned.
7. Transfer to a plate and repeat with the remaining batter.
Nutrition:
- Serving Size: 1 pancake Calories: 88 Total Fat: 3.6g Carbohydrates: 12.5g Protein: 2.3g Sugar: 4.4g Fiber: 1.2g
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