Milk-Free Fluffy Pancakes

In a mixing bowl, mash the ripe banana with a fork until smooth. This will add natural sweetness and moisture to the pancakes.

Add the egg, water, and vanilla extract to the mashed banana. Whisk together until well combined.

In a separate bowl, mix the all-purpose flour, salt, and sugar (if using). Slowly add the dry ingredients to the wet mixture, stirring until just combined. Avoid over-mixing; some lumps are okay.

Heat a non-stick skillet or griddle over medium heat and add the cooking oil or melted butter.

Pour about 1/4 cup of pancake batter onto the heated skillet for each pancake. Cook until bubbles form on the surface, about 2-3 minutes.

Flip the pancakes and cook for an additional 2-3 minutes until golden brown. Remove from the skillet and keep warm.

Repeat with the remaining batter, adding more oil or butter to the skillet as needed.