Fluffy Eggless Banana Pancakes

In a large mixing bowl, mash the ripe bananas until smooth. Make sure there are no lumps for a fluffy texture.

Add the milk, vanilla extract, and cooking oil to the mashed bananas. Stir until well combined.

In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Do not overmix; some lumps are fine.

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

Pour about ¼ cup of the batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

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

Repeat with the remaining batter, greasing the skillet as needed.