This Eggless Banana Pancake Using Wheat Flour Recipe is very easy to make and healthy too. We do not add any eggs but still this eggless banana pancake using wheat flour turns out to a soft and fluffy pancake. It can be easily made in morning hurry burry and also can be packed for kids lunch box or given as a tea time snack also.

If you want to make a healthier version of this eggless banana pancake using wheat flour, you can replace the white sugar with palm sugar or jaggery or even can make without these, if you have a sweet banana. In either way, these pancakes remains soft, tasty and fluffy.

You can also make these pancakes without baking soda or baking powder, but it wont come as fluffy as this. You can call those as banana dosa only. So I prefer adding the baking powder and baking soda.

If you like this recipe, then do check out my other recipes in this blog like below

• Banana kuzhipaniyaram
• Almond Banana Carrot Smoothie
• Oats and banana walnut cake – No egg no butter
• Banana Bonda
• Banana Walnut Muffins Eggless
• Eggless Banana Walnut Bread

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Eggless banana pancakes using wheat flour

This Eggless Banana Pancake Using Wheat Flour Recipe is very easy to make and healthy too. We do not add any eggs but still this eggless banana pancake using wheat flour turns out to a soft and fluffy pancake. It can be easily made in morning hurry burry and also can be packed for kids lunch box or given as a tea time snack also.

Course Breakfast

Cuisine International

Prep Time 10 minutes minutes

Cook Time 3 minutes minutes

Resting time 10 minutes minutes

Total Time 13 minutes minutes

Servings 4

Author Akila

Ingredients

• Ripe bananas - 3 any variety banana
• Wheat flour - 1 cup
• Sugar - 1/4 cup adjust according to sweetness of banana
• Oil - 1/4 cup
• Milk - 1/2 to 3/4 cup increase or decrease quantity to maintain thick consistency
• Salt - 1/4 tsp
• Cardamom powder- 1/4 tsp
• Cinnamon powder- 1/4 tsp
• Baking powder - 3/4 tsp
• Baking soda - 1/4 tsp

Instructions

• Take any 3 ripe bananas of any variety and smash them nicely. If you want you can use any small hand blender to Blend bananas nicely.
• Add milk and slightly mix it
• Now add sugar and oil and again mix them gently. Sugar can be adjusted according to sweetness of the bananas.
• Add the salt.
• Now keep adding the flour, baking powder, baking soda mix it gently so that no lumps are formed. Do not over mix it.
• Adjust the milk if needed.
• Batter consistency should be thick like idly batter.
• Now add the optional ingredients cardamom powder and cinnamon powder. Though they are optional to add, they give very nice flavour to the pancake.
• Now heat a pan ( medium flame ) and pour one laddle full of batter.
• Do not spread like dosa batter.
• Cook for a min and check for bubbles. Flip to other side and again cook for a min. If you feel banana batter not cooked properly, you can cover and cook it, as shown.
• Serve the hot hot fluffy eggless banana pancake using wheat flour with a dash of honey and butter.

Notes

Check the below notes

Step by step instructions of Eggless Banana Pancake Using Wheat Flour Recipe

Ingredients

• Ripe bananas – 3 ( any variety banana )
• Wheat flour – 1 cup
• Sugar – 1/4 cup ( adjust according to sweetness of banana )
• Oil – 1/4 cup
• Milk – 1/2 to 3/4 cup ( increase or decrease quantity to maintain thick consistency)
• Salt – 1/4 tsp
• Cardamom powder- 1/4 tsp
• Cinnamon powder- 1/4 tsp
• Baking powder – 3/4 tsp
• Baking soda – 1/4 tsp

Method to prepare Eggless Banana Pancake Using Wheat Flour

Take any 3 ripe bananas of any variety.

smash them nicely. If you want you can use any small hand blender to Blend bananas nicely.

Add milk and slightly mix it

Now add sugar and oil and again mix them gently. Sugar can be adjusted according to sweetness of the bananas.

Add the salt.

Now keep adding the flour, baking powder, baking soda mix it gently so that no lumps are formed. Do not over mix it.

Adjust the milk if needed.

Batter consistency should be thick like idly batter.

Now add the optional ingredients cardamom powder and cinnamon powder. Though they are optional to add, they give very nice flavour to the pancake.

Allow the batter to rest for 10 min atleast.

Now heat a pan ( medium flame ) and pour one laddle full of batter.

Do not spread like dosa batter. Just pouring is enough. Also add little oil if you want.

Cook for a min and check for bubbles. Flip to other side and again cook for a min. If you feel banana batter not cooked properly, you can cover and cook it, as shown.

Serve the hot hot fluffy eggless banana pancake using wheat flour with a dash of honey and butter.

Notes

1. Cardamom powder and cinnamon powder are optional only, but gives a nice flavor, when added. You can also add a 1/4 teaspoon vanilla essence.
2. For a healthier version of this banana pancake, replace white sugar with jaggery or palm sugar or even naatu sakkarai.
3. Since we add baking powder and baking soda, i advice not to give to small kids.

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Besan Toast – this bread toast is so simple to make yet so yummy and sure your kids will love to have it with the tomato sauce. That Sunday I felt lazy to prepare something for breakfast and want to prepare a easy breakfast for my family. So I choose this and I prepared within 10min. My son asked me to prepare this again for his lunch box.

Some easy breakfast recipes
Vermicelli Upma
Oats Rawa Dosai
Podi Oothappam

Coconut Sevai
Khara Pongal
Idiyappam

Besan Toast

Preparation time: 5 min | Cook Time: 5 min | Serves: 4

Recipe Category: Breakfast | Recipe Cuisine: North Indian

Ingredients 

Onion – 1 medium

Green chilli – 1 chopped very finely ( I did not add, as my lo feels more spicy if added)

Besan / chickpeas flour – 1/4 cup

Rice flour – 2 tbsp

Chilli powder – 1/2 tsp

Cumin powder – 1/4 tsp

Coriander powder – 1/2 tsp

Garam masala – 1/4 tsp ( avoid if giving to children) 

Pepper powder – 1/5 tsp (optional)

Curry leaves – few (chopped finely)

Coriander leaves – few ( chopped finely)

Oil/butter – 2 tsp ( for frying in tawa )

Salt – as per taste

Chat masala – to sprinkle (optional)

Method

1. Mix all the ingredients except oil and chat masala. 

2. Heat the pan and add a tsp of oil. Soak the bread slices until it is covered with batter fully. Take out Immediately and place on the pan. Let it cook on the side. 

3. Turn it over and cool on the other side too. Sprinkle little chat masala and garnish with coriander leaves.

4. Serve with tomato sauce. 

Spicy, yummy and tasty Besan toast is ready

Tags:Besan Toast, Bombay Toast, Eggless Besan Toast, Eggless Toast, Eggless bread Toast, Breakfast recipes

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This Eggless Apple and Dates Muffins are easy to prepare and tastes really great. I had some green apples in my fridge and bored of making milkshake recipes and other regular things. So while searching net, got so many eggless apple muffins recipes. Got confused which one to follow and finally made my own recipe.  It tasted really good and everybody liked it. Since this recipe is first time, I did it very little quantity only. Next time will try for more. 

If you want, you can try the below eggless bakes

Blueberry muffins

Eggless bourbon brownies

Banana Walnut Muffins

Dates Cake – No egg No Butter

Eggless Apple & Dates Muffins

Preparation time: 10 min | Cook Time: 45 min | Total Time: 55 min | Serves: 3

Recipe Category: Baking | Recipe Cuisine: International

Ingredients

Dry ingredients

Maida / All purpose flour – 1 1/4 cups
Baking powder – 1 tsp
Baking soda – 1/2 tsp
Cinnamon powder – 1/2 tsp
Salt – a pinch


Wet ingredients

Oil – 4 tbsp cup
Buttermilk – 1/4 cup
Butter – 2 tbsp (room temperature)
Honey/Maple syrup- 1/4 cup
Vanilla essence – 1 tsp


To Mix

Apple – 1 (chopped finely)
Dates – 5 to 6 (chopped finely)
Walnuts (chopped) – 3 tsp (optional)

Method

1. Preheat the oven to 170 C. Swift all the dry ingredients together. Mix the wet ingredients together as shown below.

2. Beat the beat ingredients until they become creamy as shown below. But do not over beat it. Now mix the dry ingredients slowly to the wet mixture.

3. Mix them properly so that no lumps are formed. Add the apple, dates and nuts now and give a little stirring. 

4. Pour 1 to 2 tbsp to each muffin cups and place in the oven for 45 min to 1 hr. Insert a tooth stick and check if it comes out clean. 

5. Serve the muffins.

The post Eggless Apple and Dates Muffins | Eggless Muffin Recipes | Eggless Bakes | How to make Apple and Dates Muffins – Eggless version appeared first on Learning-to-cook.

Eggless Butterless Bourbon Brownies – I got the inspiration from oreo brownies, which I tasted 2 weeks back in my office. But it contains egg and so much butter. But I wanted to try the eggless and butterless version, and also instead of orea, I used the bourbon biscuits, which I had in my home. The cup measurements and basic recipe I took from here and did some modifications according to my family taste. The outcome is such a yummy brownies. 

You can check other Eggless Brownies/Cakes Recipes below

Nutella Brownies – No egg No butter

Dates Cake – No egg No butter

Oats banana walnut cake – eggless

Blueberry Muffins

How to make Eggless Butterless Bourbon Brownies 

Basic recipe adapted from – Edible garden
Preparation time: 12 min | Cook Time: 50min | Serves:5
Recipe Category: Dessert | Recipe Cuisine:American
Ingredients

• All purpose flour – 1 cup
• Cocoa powder – 1/2 cup
• Powdered Sugar – 3/4 cup
• Coarse sugar – 2 tsp
• Bi-carbonate of soda – 1 tsp
• Vegetable oil – 1/3 cup
• Buttermilk – 1 cup
• Vanilla essence – 1/2 tsp
• Instant coffee powder – 1/2 tsp
• Bourbon biscuits (with cream) – 5 to 6 (crushed)
• Salt – a pinch

Method

1. Take the flour, cocoa powder and add in a bowl. To this add the baking soda, powdered sugar, sugar and coffee powder.

2. In another small bowl, add yogurt/curd, oil and vanilla essence and mix well. Add this mixture to the dry ingredients. Mix well with a spatula. Do not use blender or hand mixer. Allow to rest for 5 min.

3. Meanwhile crush the bourbon biscuites and keep ready.

4. After 5 min, add in the crumbled bourbon biscuits and mix it to the brownie mixture.

5. Mix it slightly. Place a butter paper in the cake pan and pour the mixture in the convection oven for 40 to 50 min. After 40 min, insert a with a small stick and check whether it comes out clean. If it is clean, switch off the oven and remove the pan and let it cool down.

6. Allow the brownies to cool down (at least 30 min), invert the brownie, remove the butter paper.

7. Delicious Brownies is ready to be eaten with icecream….

Notes:

• Instead of oil, you can very well use the melted butter.
• Allow the brownies to cool some more time, if it not coming to cut. My children did not allow me to wait and I need to cut so fast and hence the non squared shapes. 
• You can add orea biscuits instead.
• You can add your choice of nuts which adds more crunchiness and richness.

So try this eggless butterless brownies recipe and tell your views…

Tags: Brownies Recipes, Eggless Recipes, No egg no butter Recipes, butterless Recipes, chocolate brownies Recipes, bourbon brownies Recipes, Brownies step by step, eggless Brownies step by step, How to make Brownies, How to make basic Brownies, Simple Brownies

The post Eggless Bourbon Brownies | Brownies Recipes | Eggless Recipes | No Egg No Butter recipes appeared first on Learning-to-cook.

Eggless Peanut Butter Cookies is my first challenge which I completed after joining the HBC – Home bakers challenge which is a brain child of Priya of Priyas versatile recipes and this month Viji of virunthu unna vaanga gave 4 awesome recipes to try and this one was the easiest one. Thank you Viji for giving this great recipes. Will be trying the other recipes soon.


You can check my other Eggless cookies below

Eggless Butter Cookies
Eggless Chocolate Chip Cookies
Dates Cookies
Nankhatai – Indian Cardamon cookies
Eggless Oats Almond Cookies

Eggless Oats Coconut Cookies

How to make Eggless peanut butter cookies Recipe

Preparation time: 30 min | Cook Time: 35 min | Serves:6
Recipe Category: Snacks | Recipe Cuisine: American

Ingredients

• All purpose flour – 2 cups ( + or – )
• Baking powder – 1 tsp
• Baking soda – 1/4 tsp
• Crunchy peanut butter – 1.5 cups
• Sugar –  1 cup
• Butter – 100 gms

Method

1. Preheat the oven to 175 C.
2. In a bowl, sift the flour, baking powder, baking soda and keep aside.

  3. In another bowl, add the sugar, peanut butter and butter. Beat it, until it becomes fluffy.

  4. Add the sifted flour gradually and combine together.

  5. It should form a non sticky dough kind of a texture as shown below.

  6. Pinch off dough by the tablespoon, and roll into balls and slightly press them.     7. Place 2 inches apart on a parchment lined baking sheets.

  8. Using a fork press the balls and make a line pattern and flatten them to a 1/2 inch thickness.

  9. Bake the cookies for 18 to 22 min, or until they becomes lightly golden.

  10. Cool it and serve it or store it in a air tight container.

Notes:
1. You can add the crushed peanuts to add more crunchiness.

Tags: Eggless Recipes, Cookies Recipes, Eggless cookies Recipes, Biscuits Recipes, Eggless Peanut Butter Cookies, Peanut butter cookies, Indian Cookies Recipes, Peanut Butter cookies eggless, How to make Peanut Butter cookies eggless

The post Eggless Peanut Butter Cookies | Eggless Cookies Recipes | Easy peanut butter cookies appeared first on Learning-to-cook.

Ingredients

• Banana – 8 (Small)
• Oats – 1 and 1/2 cup ( + 2 tsp for topping – optional)
• Maida – 1 cup
• Vegetable Oil – 1/4 cup
• Baking powder – 1 tsp
• Baking soda – 1/4 tsp
• Salt – a pinch
• Sugar – 1/2 cup 
• Vanilla Essence – 1/2 tsp

Method

• Preheat the oven to 180 cel for 10 to 15 min. Meanwhile you can prepare the following.
• Dry fry the oats and grind into fine powder. 

•  Sift the all purpose flour, baking soda and baking powder.

•  To this add the oats powder.

•  In another bowl, take the bananas.

•  Add sugar to it.

•  Smash/beat nicely, until it becomes a batter form. to this add the oil and vanilla essence.

•  Add the dry ingredients to this and mix thoroughly.

•  Add the chopped nuts.

• Pour the batter in to the baking tray.
• Add the remaining oats on top (optional)

•  Remove after 40 min or insert a tooth stick and check if it comes out clean or cake leaves the sides.

•  Remove the cake from the baking tray and allow to cool before serving.

• Cake is ready to serve.

The post Oats Banana Walnut Cake – No Egg / No Butter Version appeared first on Learning-to-cook.

As always love the Eggless version of the cakes. This one is definitely a must try one. I mostly followed the same step as of Banana Walnut cake and the result was simply amazing. This version is not much sweeter, as I dont like too much sweet. Next planning to try more sweeter version, by adding more dates.

Ingredients

• Dates – 1 packet (200gms)
• Milk – 1/2 cup (more or less)
• Oil – 1/2 cup
• All purpose flour – 1.5 cups
• Sugar – 3/4 cup (if dates are very sweet can reduce the sugar quantity)
• Baking powder – 1/2 tsp
• Baking soda – 1/2 tsp
• Almonds – 2 tsp (crushed)

Method

• Remove seeds from dates, wash and soak the Dates in hot milk for 1/2 hour.

•  With 4 or 5 tsp milk, grind the dates to a smooth paste first.

•  Later add the remaining milk and give a one more grind.

•  In a big bowl, add the all purpose flour, baking soda and baking powder and sift nicely, so that all flours are mixed properly.

•  In another bowl, transfer the dates paste from mixier grinder and add sugar and mix well.

•  Add this sugar – dates paste to the flour mix.

•  Mix them thoroughly, without any lumps. If thick, can add 2 tsp of milk.

•  To this add the oil and mix gently. (do not over mix)

• Preheat the oven with 180 deg C.
• Dust the baking tray with oil and then with all purpose flour, so that cake does not stick to the bottom.

•  Pour the dates-flour mix to the tray

• ( Optional ) Add crushed almond pieces on top for decoration. ( I forgot to mix it along with the mixture. So added at the top ). 

•  After 40 min, insert a toothstick and check it comes out clean. Take out the cake from oven and let it cool down.

•  Cut the cake and serve. 

• Yummy delicious cake is ready to eat

Notes:

• Replacing almonds with walnuts would be a better option too. 
• You can increase the quantity of sugar, if you want more sweet cake.

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When I announced the event, Dish name starts with N, the first dish that came to my mind is Nankhatai and others being Nutella recipes… So today we will see the Nankhatai and in the coming posts, we will see some Nutella recipes…While browsing for the Nankhatai recipe, I came across recipes which was calling for different ingredients in each recipe… So I called to my North Indian friend, to check with the recipe and decided to go with it… Here is the recipe…

Ingredients

• All purpose flour/Maida – 2 cups
• Ravai/Sooji/Semoline – 2 tsp
• Cardamom crushed – 1 tsp
• Baking soda – 1/2 tsp
• Butter – 1 cup/1 stick (I used salted at room temperature)
• Sugar – 1.5 cups
• Pistachios – crushed

Method

• Preheat the oven to 150 deg Celcious.
• Add the Maida in a bowl.

• To this add the rawa, cardamom, baking soda.

• Mix/Sift them well.

• Beat butter and sugar until fluffy.

• Add the butter-sugar mix to the Mixed flour or vice versa.

• Mix well to form a dough.

• Take small portions of the dough and arrange it in the baking tray with gaps inbetween.
• Make small cuts in the top of the balls and just put some crushed pistachios and press gently.

• Repeat the process for all balls.

• Now keep in oven for 20 to 25 min in the middle rack.
• When they slightly start changing its colour, take out from oven and allow to cool for 5 min.

• Serve the Nankhatai is a bowl or plate.
• Can be preserved if kept in a airtight container. But mine got over by the same day.

Notes: Instead of salted butter, you can go for unsalted butter. Since I like little salty taste in biscuits, I went with salted butter. If the dough becomes dry, add little lukewarm milk and make a soft dough. The other recipes called in                   1). addition of 2 tsp of gram flour to the above recipe                                                              or                    2). 1 cup all purpose flour and 1 cup wheat flour instead 2 cups of  APF.                                                              or                    3). 2 cups APF, baking soda and cardamom powder alone and no rawa. So you may try any of the version and let me know ur comments.

This goes to the following events
My event: Dish name starts with N
Bake fest by Vardhini and pumpkin form
Favorite recipe: Cookies by Swathi
Cookie Mela by Srivalli
Lets Party: Go bake it by Surabhi

The post Nankhatai / Eggless Indian Cookies appeared first on Learning-to-cook.

Ingredients

• All purpose flour/maida – 2 cups
• Butter/Margarine – 4 tsp (room temperature)
• Salt – 3/4 to 1 tsp
• Powdered sugar – 1/4 tsp
• Curry leaves (cut into small pieces) – 1 tsp
• Coriander leaves (cut into small pieces) – 1 tsp
• Mint Leaves (cut into small pieces) – 1 tsp 
• Green Chillies – 1 tsp (cut finely)
• Omam/Ajwain seeds – 2 tsp
• Baking soda – a pinch (optional)
• Milk – 3 to 4 tsp 

Method

• Mix the flour and ghee.
• Then add all the other ingredients except milk and mix well.
• Now add milk little by little till you get a smooth dough consistency.
• Now roll the dough as you do for a chappathi to a 1/4 inch thickness.
• Cut the dough to desired shapes and arrange it in a baking tray.
• Place the dough to the preheated oven to 180 deg C.
• Bake it for 15 min and check whether the sides have becomes slight brown. If so, then remove from oven, cool down.
• The crispy khara/masala biscuits are ready and have it immediately or store in an air tight container.

This goes to my event: Dish Name starts with K

Note:

• I used salted butter and reduced the salt. You can use unsalted butter too and adjust salt according to taste)
• Quantity of milk can be adjusted so as to make a dough consistency.

The post Khara Biscuits (Masala Biscuits) appeared first on Learning-to-cook.

Ingredients

• All Purpose flour – 1.5 cups
• Hazelnuts – 1/2 cup (toasted and chopped) and 1 cup (grind to powder)
• Butter/Margarine – 1.5 cups (i used margarine)
• Brown Sugar – 1 cup (can be adjusted according to taste) 
• Sugar – 1/4 cup
• Salt – a pinch
• Baking Soda – 1/2 tsp
• Baking Powder – 1/2 tsp

Method

• Mix the sugar and butter until fluffy.
• In another bowl, mix the all purpose flour, powdered hazelnuts, baking soda and baking powder and salt.

• Now add this flours, to the sugar butter mixture and now add the chopped hazelnuts and mix together.
• Make the smooth dough with the mixture and make into small balls.

• Pre-heat the oven to 180 deg Celsius.
• Now arrange the balls, in the baking tray and flatten a little bit.
• Bake it for 15 to 20 min or until they become brown in colour and allow to cool.
• Store it in an air tight container for 2 weeks.

This goes to my event Dish Name Starts with H

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