Eggless Whole wheat Banana pancakes

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Dry ingredients:
1 1/2 cup Wheat flour
1 cup Icing Sugar
2 tsp Baking powder
1 tsp Cinnamon powder
a pinch Salt
Wet ingredients:
2 cups Milk
2 small Bananas
1 tbsp Cooking oil
1/2 cup Melted butter
1/2 cup Chopped Bananas
1/2 cup Chopped Strawberry
Drizzle of Honey

Eggless Whole wheat Banana pancakes

How to make whole wheat pancakes

      • 15 minutes
      • Serves 2
      • Easy


      These Eggless Whole Wheat Banana Pancakes are fluffy, soft, sweet, healthy and delicious.  My American Breakfast recipe makes for a perfect breakfast and is ao easy to whip up. The batter requires few ingredients and are any day better than the readily make packets.  I always prefer to use whole grains over the processed one as they are any day healthier. This Recipe is so darn good that you can make your kids happily eat them. Pack it for their snacks box or treat these whole wheat banana pancakes for breakfast for the entire family on a Sunday morning.You can adjust the sweetness of the Pancakes in this recipe as I have added mashed bananas in this. So it will lend sweetness, flavor, and mass to this recipe. Also adjust the consistency of the batter by adding more milk if your batter is dry. You can make it Vegan by adding Almond or Soy milk in this recipe instead of regular Cow milk.

      How to make wheat pancakes

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      Trust me when I say it’s easy to make this and takes nearly 5 minutes to whip up and another 10 minutes to cook a batch of 6 pancakes, you gotta believe me. Well you need to give it a try for sure and do pin it for your later use.



      Take a bowl and mix all the dry ingredients like wheat flour, cinnamon powder, Baking powder, Icing sugar and a pinch of salt.
      Mix it well and set it aside.


      Mash bananas with a fork and mix all the wet ingredients like milk, 1 tsp of butter, and oil in the mashed bananas.
      Now add all the wet ingredients to the dry ingredients.
      Whisk it well till no lumps are formed and till the batter becomes of a pouring consistency.
      The batter should not be very thick nor too thin.


      Heat a non-stick pan and once the pan is hot grease the pan with butter. Now pour the batter lightly with a back of a ladle and spread it.
      The pancake should be thick enough.


      Keep the flame low and cook one side till you see bubbles all over the pancake. Now flip it and you will see golden brown color.
      Cook the other side for few seconds and remove on a plate.


      Repeat the same process for the remaining pancakes.
      Always cook pancakes on a medium to low heat or else they will be not cooked properly from inside.
      Stack your pancakes just before serving and garnish with chopped bananas and strawberries. Drizzle with honey and serve it hot.

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