This is an eggless pancake recipe I have perfected which makes such great fluffy and soft pancakes. These are a perfect weekend treat in this weather. I have replaced milk with low fat cow’s milk to compensate for all the calories one would gain with the chocolate sauce. This is a super quick recipe and I would recommend you to dare and try it at home.

Once you have mastered this pancake recipe with all-purpose flour, you can definitely alter the proportions and add buckwheat/millet flour, whole wheat flour, oatmeal and so on and create your own versions.

COOKING TIME: 10- 12 minutes


  1. All-purpose flour – ¾ cup
  2. Low-fat milk – ½ cup
  3. Baking powder – 1 teaspoon
  4. Powdered sugar or brown sugar – 1/3 cup
  5. Cinnamon powder – 1 ½ teaspoon
  6. Vanilla essence – 4-5 drops
  7. Vegetable(unflavored) oil – 2 tablespoons
  8. Salt – a pinch
  9. Bananas – 2
  10. Chocolate sauce


  1. Add the all-purpose flour, baking powder, powdered sugar and salt in a bowl and mix well.
  2. Add cinnamon powder, vanilla extract, oil and milk and whisk the mixture to ensure a smooth and runny mix.
  3. Take a non-stick flat bottom pan and grease it with oil.
  4. Pour a ladle of the batter into the heated pan. Once it is cooked on one side(starts turning brown) in about 1-2 minute on medium heat, flip it on the other side and let it cook for a minute of so.
  5. Stack all the pancakes on a plate and drizzle with chocolate sauce and place the cut bananas on top and serve hot.

If you are a not a great fan of sweet things in breakfast, you can also try my savoury lentil pancakes recipe.

Here is a pic of the pancakes that I made with a lot of fresh fruits and maple syrup.