Eggless Banana Pancakes

In a mixing bowl, mash the ripe bananas with a fork until they are smooth and lump-free. You should have about 1 cup of mashed bananas.

In the same bowl, add the milk, vanilla extract, and cooking oil or melted butter. Mix well until combined.

In a separate bowl, combine the all-purpose flour, baking powder, sugar, and salt. Whisk together to incorporate all the dry ingredients.

Pour the dry ingredient mixture into the wet ingredients mixture. Stir gently until just combined. Be careful not to overmix; a few lumps are okay.

Heat a non-stick skillet or griddle over medium heat. Lightly grease with cooking spray or a little oil.

Pour 1/4 cup of batter onto the 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 and cooked through.

Remove from the skillet and keep warm while you repeat with the remaining batter.