🍳 Instructions
1. Prepare the Batter
- In a bowl, mash the bananas until smooth.
- Whisk in eggs, baking powder, vanilla, and a pinch of salt until well combined.
- The batter should be slightly thick but pourable.
2. Cook the Pancakes
- Heat a nonstick skillet or griddle over medium heat and lightly grease with butter or oil.
- Pour about ¼ cup of batter per pancake onto the skillet.
- Cook 2–3 minutes, until bubbles form on the surface and edges look set.
- Flip carefully and cook another 1–2 minutes, until golden and cooked through.
3. Serve
- Stack pancakes and top with your favorite toppings: fresh fruit, nut butter, honey, or a drizzle of maple syrup.
💡 Tips
- For fluffier pancakes, separate the eggs and whip the whites before folding them into the batter.
- You can add cinnamon, cocoa powder, or protein powder to customize the flavor.
- These pancakes are naturally gluten-free and dairy-free if you skip butter or use a plant-based alternative.
I can also give you a banana & oatmeal flourless version that’s extra hearty and keeps you full longer. Do you want me to share that?
Related Posts:
Pages: 1 2