Eggless and Dairy-Free Pancakes

In a large mixing bowl, mash the ripe banana with a fork until smooth and creamy. This will act as a natural binder and sweetener for the pancakes.

Add the flour, baking powder, salt, maple syrup (or sugar), vanilla extract, and water to the mashed banana. Mix until just combined; do not overmix. The batter will be slightly lumpy, which is okay.

Heat a non-stick skillet over medium heat and add a little cooking oil to coat the pan. Allow it to heat up for about a minute.

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

Flip the pancakes and cook for another 2-3 minutes until golden brown. Repeat with remaining batter, adding more oil to the skillet as needed.