Vegan Pancakes Without Baking Powder

In a mixing bowl, mash the ripe banana with a fork until it becomes a smooth puree. This will act as our binder in the absence of eggs.

Add the plant-based milk, maple syrup, melted coconut oil, and vanilla extract to the mashed banana. Whisk together until well combined.

In a separate bowl, combine the all-purpose flour and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix; small lumps are okay.

Heat a non-stick skillet over medium heat and lightly grease it with a little coconut oil. Once hot, pour 1/4 cup of the pancake batter onto the skillet.

Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes. Carefully flip the pancake and cook for another 2-3 minutes on the other side until golden brown.

Repeat with the remaining batter, greasing the skillet as needed. Serve warm with your favorite toppings.