By leah jones
Ripe bananas can be used for a variety of recipes, an easy and delicious one being banana pancakes. And though eggs are typically used to make pancakes, you won’t need any for these.
1 large ripe banana 1 cup all-purpose flour (or whole wheat flour) 1 tbsp sugar (optional) 1 1/2 tsp baking powder
1/2 tsp cinnamon (optional) 1 cup milk (dairy or plant-based) 1 tsp vanilla extract 1 tbsp melted butter or oil (plus extra for cooking)
To start your pancake breakfast, start by mashing the ripe banana until smooth in a mixing bowl.
In a separate bowl, whisk together flour, sugar, baking powder and cinnamon.
Add milk, vanilla extract and melted butter to the mashed banana and mix well.
Gradually add the dry ingredients to the wet mixture. Stir until just combined - don’t overmix.
Heat a non-stick pan or griddle over medium heat and lightly grease it with butter or oil.
Pour 1/4 cup of batter for each pancake. Cook until bubbles form on the surface, then flip and cook for another 1-2 minutes until golden brown.
Serve warm with maple syrup, fresh fruits or a sprinkle of powdered sugar.
More from Home & Texture