Eggless Banana Pancakes
25 min
Makes 16 pancakes (4 servings of 4 pancakes)
Tender, eggless pancakes made with mashed banana as the binder, cooked on a griddle until golden.
| prepGrease a pan well with oil or butter, wipe off excess | |||
| 240 g plain flour (or whole wheat flour or ½ & ½) | Mix flour, baking powder & salt | Fold in dry ingredients until just combined, lump-free | Stack & serve with favourite toppings |
| 1 ½ tsp baking powder | |||
| 2 pinches salt | |||
| 1/8 tsp cinnamon (optional) (use only true cinnamon) | Mash banana with cinnamon & sugar, whisk in oil, vanilla & milk | ||
| 1 large ripe banana (about 6 inches long) | |||
| 2 tsp sugar | |||
| 1 tsp vanilla extract | |||
| 10 ml oil (or melted butter) | |||
| 180 ml milk (+ 30 ml or water; use more if needed, coconut milk works) | |||
| Butter or oil (for cooking pancakes) | Heat pan to medium, pour batter, cover 1–2 min | Drizzle butter around edges, flip when edges release, cook other side | |
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