Eggless Banana Pancakes

Makes 16 pancakes (4 servings of 4 pancakes)

25 min

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
1 cup / 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
2 tsp / 10 ml oil (or melted butter)
¾ cup / 180 ml milk (+ 2 tbsp / 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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