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Dairy-Free Egg-Free Banana Pancakes

Dairy-Free Egg-Free Banana Pancakes

Soft banana pancakes made without dairy or eggs, perfect for an easy breakfast or weekend treat.
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Prep Time 10 minutes
Cook Time 10 minutes
Servings: 8 pancakes
Course: Breakfast
Ingredients Method Notes

Ingredients
  

  • 2 ripe bananas mashed
  • 200 g plain flour
  • 2 tsp baking powder
  • 1/2 tsp ground cinnamon
  • 250 ml dairy-free milk
  • 1 tsp vanilla extract
  • 1 tbsp vegetable oil plus extra for frying
  • Pinch of salt

Method
 

  1. Add the mashed bananas to a large bowl.
  2. Pour in the dairy-free milk, vanilla extract, and vegetable oil, then mix well.
  3. Add the flour, baking powder, cinnamon, and salt.
  4. Whisk everything together until you have a smooth batter.
  5. Heat a little oil in a non-stick frying pan over a medium heat.
  6. Spoon small amounts of batter into the pan to form pancakes.
  7. Cook for 2–3 minutes until bubbles appear on the surface, then flip and cook for another 1–2 minutes until golden.
  8. Repeat with the remaining batter.
  9. Serve warm with fruit, maple syrup, or any suitable toppings.

Notes

  • Very ripe bananas give the best flavour and sweetness.
  • If the batter feels too thick, add a small splash of extra dairy-free milk.
  • These pancakes are best served fresh, but leftovers can be cooled and reheated gently.
Disclaimer Allergy Community reminder: Always double-check ingredient labels before preparing food, as manufacturers can change recipes at any time. Use suitable substitutes to match your individual allergy or dietary needs.