Banana Pancakes

1¼ cup all-purpose flour

2 over-ripe bananas (best if skin has dark spots)

½ cup milk (any, we use almond milk)

½ cup water

1 teaspoon vanilla extract

¼ teaspoon salt

2 teaspoons baking powder (add 1 more teaspoon for extra tall banana pancakes)

Sliced banana

Butter or dairy-free butter

In a mixing bowl, mash 2 over-ripe bananas with a fork. Add ½ cup water, ½ cup milk, and 1 teaspoon vanilla extract and mix.Add 1¼ cup all-purpose flour, ¼ teaspoon salt, and 2 teaspoons baking powder and whisk until combined without over-mixing. Some lumps are ok.
Let batter rest for 5 minutes. In the meantime warm up a non-stick pan. Brush pan with vegetable oil.When pan is hot, set heat to medium-low and scoop the batter into the pan. Cook for about 1½ minutes or until the edge of the pancakes start to dry and the bottom is golden brown.We use ¼ cup measuring cup to scoop the batter.Gently turn pancakes with a spatula and cook for 1 more minute.
Serve with sliced banana, maple syrup, and butter.

Course🥞Breakfast

Diets🥕Vegetarian...

Category🥞Pancakes

Cuisine🇺🇸American

Occasions🥐Brunch📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 20m