Best 2 No Milk No Wheat Banana Pancakes Recipes

Craving for soft and fluffy pancakes but can't have milk and wheat? No worries, this article offers a compilation of delectable milk-free and wheat-free banana pancake recipes that cater to your dietary needs. Dive into a world of gluten-free, dairy-free, and vegan pancake variations, all made with the goodness of bananas and wholesome alternatives. From simple and classic to decadent and indulgent, these recipes promise a delightful pancake experience that won't compromise on taste or texture. Get ready to whip up a batch of these mouthwatering pancakes and enjoy a guilt-free breakfast, brunch, or snack.

Here are our top 2 tried and tested recipes!

NO MILK PANCAKES

No Milk Pancakes image

These stacks are so fluffy and flavorful, you'll never make pancakes the traditional way again. The acidity in the orange juice helps boost the baking soda's power for an airy texture, and its flavor complements the vanilla.

Provided by Food Network Kitchen

Time 35m

Yield 8 pancakes

Number Of Ingredients 10

Ingredients

1/4 cup orange juice (see Cook's Note)
4 tablespoons unsalted butter, melted
1 teaspoon pure vanilla extract
2 large eggs, separated
2 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon baking soda
Nonstick cooking spray, for the skillet

Steps:

Preheat the oven to 200 degrees F.
Whisk together the orange juice, butter, vanilla, egg yolks and 3/4 cup room-temperature water in a medium bowl until well combined. Whisk together the flour, sugar, baking powder, salt and baking soda in a large mixing bowl. Stir the wet ingredients into the dry just until incorporated.
Whisk the egg whites in a separate large bowl with an electric mixer until stiff peaks form. Add the egg whites to the batter and fold them in gently, being careful not to deflate them too much.
Heat a large nonstick skillet over medium heat. Spray the skillet with nonstick cooking spray, then add about a heaping 1/4 cup of the batter. (If you can fit 2 pancakes at a time go for it, but don't crowd the skillet too much; they will take longer to cook and will be harder to flip.) Cook until bubbles form all over the surface and begin to pop, about 2 minutes. Flip and cook until cooked through, another 1 to 2 minutes. Remove to a baking sheet and keep warm in the oven. Continue with the remaining batter.

BANANA PANCAKES I

Banana Pancakes I image

Crowd pleasing banana pancakes made from scratch. A fun twist on ordinary pancakes.

Provided by ADDEAN1

Categories Breakfast and Brunch Pancake Recipes Banana Pancake Recipes

Time 15m

Yield 6

Number Of Ingredients 8

Ingredients

1 cup all-purpose flour
1 tablespoon white sugar
2 teaspoons baking powder
¼ teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil
2 ripe bananas, mashed

Steps:

Combine flour, white sugar, baking powder and salt. In a separate bowl, mix together egg, milk, vegetable oil and bananas.
Stir flour mixture into banana mixture; batter will be slightly lumpy.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Cook until pancakes are golden brown on both sides; serve hot.

Nutrition Facts : Calories 193 calories, Carbohydrate 29.2 g, Cholesterol 34.3 mg, Fat 6.6 g, Fiber 1.6 g, Protein 5 g, SaturatedFat 1.2 g, Sodium 245.9 mg, Sugar 8.9 g

Tips:

These gluten-free and dairy-free pancakes are an excellent option for those with dietary restrictions or allergies. They are also a great way to sneak in some extra fruits and vegetables for picky eaters.
Using ripe bananas adds natural sweetness and moisture to the pancakes, reducing the need for added sugar.
Flax eggs are a great vegan egg substitute. They are made by combining ground flaxseed with water and letting it gel.
If you don't have almond milk, you can use another type of plant-based milk, such as oat milk or coconut milk.
Adding a pinch of baking soda to the batter helps the pancakes rise and become fluffy.
Cooking the pancakes over medium heat prevents them from burning and allows them to cook evenly throughout.
Serve the pancakes with your favorite toppings, such as fresh fruit, syrup, or yogurt.

Conclusion:

These no-milk, no-wheat banana pancakes are a delicious and nutritious breakfast option that is perfect for people with dietary restrictions or allergies. They are also a great way to use up ripe bananas and sneak in some extra fruits and vegetables. With their simple ingredients and easy-to-follow instructions, these pancakes are a great recipe for beginner cooks and experienced chefs alike. So next time you're looking for a delicious and healthy breakfast, give these no-milk, no-wheat banana pancakes a try.