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Prep Time10 Mins
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Cook Time15 Mins
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Serving4
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Start your day with these delicious and fluffy eggless banana pancakes! They are easy to make and perfect for anyone looking for a tasty breakfast option without eggs. Serve them with maple syrup, fresh fruits, or your favorite toppings!
Ingredients
Directions
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.
Conclusion
Tips:For a little extra sweetness, consider adding a tablespoon of sugar to the batter.Top your pancakes with sliced bananas, nuts, or maple syrup for an extra tasty treat!Leftover pancakes can be stored in the refrigerator for up to 3 days or frozen for up to 1 month. Reheat in the toaster or microwave.
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