Whole Wheat Banana Pancakes Recipe (Eggless, Vegan) - Cook with Kushi (2024)

FAQs

Why are my banana and egg pancakes falling apart? ›

The trick to keeping the pancakes from falling apart is to keep them small, with about 2 tablespoons of batter for each pancake. Smaller pancakes are easier to flip and they'll cook quicker. Wait until bubbles appear on the surface and the edges look dry.

If the heat is too high the pancakes will be cooked on the outside but be mushy and undercooked inside.

And these pancakes are flat.

A flat pancake could be the result of an overly-wet batter. Add a little extra flour and see if that makes a difference. The batter should be thick enough that it drips rather than runs off the spoon—and remember, it should have some lumps still in it.

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

Spoon the pancakes onto the griddle and cook until some bubbles appear on the top and the underside is golden brown and crisp. Flip the pancakes and cook a few minutes more. Top with maple syrup and fresh sliced bananas, if you like.

To make healthy pancakes, use whole-wheat or another whole-grain (cornmeal, oats or buckwheat) flour instead. Whole-wheat flour has 16 grams of fiber per cup compared to 3 grams of fiber in white flour.

Are whole wheat pancakes healthier than regular pancakes? ›

While pancakes made with white flour do contain some carbs, they don't contain as many as whole wheat pancakes. More than that, whole wheat items, in general, tend to be healthier than white flour products because whole wheat is far less processed and it is not bleached.

For 100% whole wheat pancakes, simply use all (1 1/2 cups) whole wheat flour and no all-purpose flour. We have noticed that whole wheat flour absorbs liquid a little more than all-purpose flour. Because of this, you might find that you need to add a little extra milk to the pancake batter before cooking the pancakes.

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough.

Avoid High Heat

Mortillaro explains that high heat results in uneven cooking as it burns the outside while leaving the inside batter raw. "This is because the high heat does not allow enough time for the heat from the pan and oil to penetrate to the center of the pancake," she says.

If your batter has too much liquid, it won't have enough structure to hold together during cooking and will run all over the pan when flipped. You can address this by simply adding more flour to your batter. The second potential mistake is that you are not waiting long enough to flip your pancakes.

This is because too much batter in one cake tin may result in the weight of the batter being too much for the cake to support, causing the cake to collapse and sink in the middle as it bakes. This is especially true for cake recipes which have a more softer, delicate structure to them, which many of my cake recipes do.