Banana Pancakes Veg Recipes of India You Must Try

Banana pancakes are a beloved breakfast treat across the globe, but in India, they take on a unique twist that blends wholesome ingredients with vibrant flavors. This vegetarian banana pancake recipe from India is not only easy to make but also packed with nutrition, making it perfect for a quick breakfast or a comforting snack.

Using ripe bananas, chickpea flour, and aromatic spices, these pancakes are naturally sweet and gluten-free. Whether you’re a seasoned cook or a beginner, this recipe will guide you through making fluffy, flavorful pancakes that celebrate the essence of Indian vegetarian cooking.

These banana pancakes are ideal for those looking to enjoy a healthy breakfast without compromising on taste. Plus, they’re a fantastic way to use overripe bananas to reduce food waste.

Let’s dive into this delightful recipe that’s sure to become a staple in your kitchen!

Why You’ll Love This Recipe

Banana pancakes Indian style combine the natural sweetness of ripe bananas with the earthy flavor of chickpea flour (besan). This recipe is vegan, gluten-free, and requires minimal ingredients, making it accessible for everyone.

The addition of warming spices like cardamom and cinnamon adds a touch of Indian flair to a classic dish.

Unlike traditional pancakes made with refined flour and sugar, these pancakes are light, fluffy, and nutritious. They’re perfect for a wholesome breakfast, a mid-day snack, or even a healthy dessert option.

Plus, the recipe is very adaptable—add nuts, seeds, or fresh fruits to customize your pancakes!

Ingredients

• 2 large ripe bananas (the riper, the better for sweetness)
• 1 cup chickpea flour (besan)
• 1/2 cup water (adjust as needed for batter consistency)
• 1 tsp baking powder
• 1/2 tsp ground cardamom
• 1/2 tsp ground cinnamon
• 1 tbsp jaggery or brown sugar (optional, for extra sweetness)
• 1/4 tsp salt
• 1 tsp ghee or oil (for cooking)
• 1/4 cup chopped nuts (cashews, almonds, optional)
• 1/4 cup grated fresh coconut (optional, for authentic Indian flavor)

Equipment

• Mixing bowl
• Whisk or fork
• Non-stick skillet or tawa
• Spatula
• Measuring cups and spoons
• Fork or potato masher (to mash bananas)

Instructions

1. Mash the bananas in a mixing bowl using a fork or potato masher until smooth but with some texture remaining.
2. Add chickpea flour, baking powder, cardamom, cinnamon, jaggery (if using), and salt to the mashed bananas. Mix well.
3. Slowly pour in water while stirring to form a thick but pourable batter. The consistency should be similar to regular pancake batter—not too runny or too thick.
4. Fold in the chopped nuts and grated coconut gently to incorporate.
5. Preheat the skillet or tawa over medium heat and grease lightly with ghee or oil.
6. Pour a ladleful of batter onto the skillet, spreading slightly into a circle about 4-5 inches in diameter.
7. Cook for 2-3 minutes until bubbles start to appear on the surface and the edges begin to set.
8. Flip carefully and cook the other side for another 2 minutes or until golden brown.
9. Repeat with remaining batter, greasing the skillet as needed between pancakes.
10. Serve warm with honey, maple syrup, or Indian-style chutneys for an exciting twist.

Tips & Variations

“For fluffier pancakes, ensure your baking powder is fresh and do not overmix the batter.”

If you prefer a vegan option, use coconut oil instead of ghee. You can also add mashed ripe mango or pineapple for a tropical twist.

To make these pancakes more protein-rich, sprinkle some chia seeds or hemp seeds into the batter.

For a richer flavor, toast the nuts lightly before adding them. You can swap chickpea flour with whole wheat flour if you like, but the chickpea flour brings an authentic Indian taste and extra nutrients.

Try adding a pinch of saffron soaked in warm milk for a luxurious aroma. If you want to explore more Indian-inspired breakfast ideas, check out our Kodiak Banana Muffins Recipe and Kikkoman Stir Fry Sauce Recipe for a savory sandwich filling.

Nutrition Facts

This recipe is packed with dietary fiber, plant-based protein from chickpea flour, and essential minerals. It makes for a nutritious and satisfying meal that keeps you energized throughout the morning.

Serving Suggestions

Serve these banana pancakes warm with a drizzle of honey or maple syrup for a simple yet delightful breakfast. For a traditional Indian touch, pair them with coconut chutney or a sweetened yogurt dip flavored with cardamom.

They also make an excellent snack with a cup of masala chai or a glass of fresh fruit juice. For a brunch spread, include some fresh fruit slices, nuts, and a bowl of homemade fruit preserves.

Looking for more delicious breakfast ideas? Try our Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe or the irresistible Glazed Twist Donut Recipe for sweet indulgence.

Conclusion

Banana pancakes with a vegetarian Indian twist bring together wholesome ingredients and rich flavors to create a delightful breakfast option. This recipe is straightforward, uses pantry staples, and can be customized to suit your taste preferences.

The combination of ripe bananas, nutritious chickpea flour, and aromatic spices makes these pancakes a comforting, healthy, and satisfying meal.

Whether you’re cooking for family or friends, this recipe is sure to impress with its unique flavor profile and texture. It’s a wonderful way to start your day on a nutritious note or enjoy a cozy snack anytime.

Don’t forget to explore other Indian-inspired recipes on our blog to keep your culinary adventures exciting and flavorful!

{“@context”: “https://schema.org/”, “@type”: “Recipe”, “name”: “Banana Pancakes – Veg Recipes of India”, “image”: [], “author”: {“@type”: “Organization”, “name”: “GluttonLv”}, “description”: “Soft and fluffy banana pancakes made with simple Indian ingredients, perfect for a healthy breakfast. Naturally sweetened with ripe bananas and spiced with cardamom.”, “prepTime”: “PT10M”, “cookTime”: “PT15M”, “totalTime”: “PT25M”, “recipeYield”: “4 servings”, “recipeIngredient”: [“2 ripe bananas”, “1 cup whole wheat flour”, “1/2 cup yogurt (curd)”, “1/2 cup milk”, “1 tbsp sugar”, “1/2 tsp baking powder”, “1/4 tsp baking soda”, “1/4 tsp ground cardamom”, “1/4 tsp salt”, “1 tbsp ghee or oil for cooking”], “recipeInstructions”: [{“@type”: “HowToStep”, “text”: “Mash the bananas in a bowl until smooth.”}, {“@type”: “HowToStep”, “text”: “Add yogurt, milk, and sugar; mix well.”}, {“@type”: “HowToStep”, “text”: “In a separate bowl, sift together flour, baking powder, baking soda, cardamom, and salt.”}, {“@type”: “HowToStep”, “text”: “Combine wet and dry ingredients to form a smooth batter.”}, {“@type”: “HowToStep”, “text”: “Heat a non-stick pan and grease with ghee or oil.”}, {“@type”: “HowToStep”, “text”: “Pour batter to form small pancakes and cook until bubbles appear.”}, {“@type”: “HowToStep”, “text”: “Flip and cook the other side until golden brown.”}, {“@type”: “HowToStep”, “text”: “Serve warm with honey or maple syrup.”}], “nutrition”: {“calories”: “180 kcal”, “proteinContent”: “5 g”, “fatContent”: “4 g”, “carbohydrateContent”: “33 g”}}