Have you ever woken up in the morning and craved buttery, sweet, delicious pancakes? Well, I did and this is what I did about it. I made some coffee! Then, I knew I didn’t want eggs in this recipe for the reason that eggs don’t like me and I don’t like them, meaning, they make me burp…you know that gross sulfur nauseating gas that smells like it comes from the city dump but its coming from your mouth instead and you’re like what the heck just happened! Its gross, just gross. Anyway, I made an eggless pancake recipe and used bananas with baking soda as a substitute. In fact, whenever you’re baking you can always use bananas with baking soda as a convenient substitute. Don’t be a stink breathing city receptacle of sulfur fumes, just go eggless. The ratio is usually a half a teaspoon of baking soda for every 1 banana. So I used two bananas in this recipe to make up for the two eggs that would normally be used, and added the two half teaspoons into the dry mix. Actually, you can incorporate the baking soda into the bananas once you mash them up if that works for any other recipe you choose to do this with.
Please enjoy these eggless pancakes, I know I have already!
Delicious eggless pancakes ready to be served
Eggless pancakes topped with butter, next up, maple syrup
Beautiful eggless pancake topped with butter and maple syrup, yum!
- 1 1/2 cups of unbleached all-purpose butter
- 1 teaspoons of baking soda
- 1 teaspoon of sea salt
- 2 crushed bananas
- 2 cups of half and half milk
- 3 tbsp melted Butter
- You need two bowls for these delicious eggless pancakes; a bowl for the dry ingredients and one for the wet. The bigger bowl should have the dry ingredients. First, add the flour, baking soda, and sea salt into the dry ingredient bowl. Swirl it around with a whisk or fork or anything you have on hand. Then, in the wet ingredient bowl, add the bananas and crush them into a mush with a fork. Once mushy, add two cups of half and half and mix. Next, melt 3 tbsp of butter on low in a small sauce pan, and whisk it into the wet mixture with the bananas and half and half. Finally, add the wet into the dry and mix until it forms a nice cohesive, but only slightly lumpy texture. The secret to making nicely browned pancakes is just to have your non-stick skillet at a nice medium temperate before ladling onto the surface. There’s no need to coat with butter or any non-stick solution. Once the batter is ladled onto the non-stick skillet and a natural forming circular pancake is formed, you can add anything sort of topping you want into the pancake while it cooks. Try more bananas, chocolate chips, some cinnamon. Once air bubbles start to form throughout the pancake, it time to flip. If the batter came out a little thick and you didn’t want to use more half and half to thin it out, then once flipped you’ll want to use your spatula to give the pancake a little press down. This will cause some of the batter to squeeze out the edges, but it still looks fantastic. Once on this side it only needs about 1 minute to cook and then you’re good to go! Very simple, very tasty, and awesome pancakes!