Eggless Banana Pancake recipe

Ingredients:
– 1 cup mashed ripe bananas (about 2 medium-sized bananas)
– 1 cup all-purpose flour
– 1 tablespoon sugar
– 1 teaspoon baking powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 cup milk (dairy or plant-based)
– 1 teaspoon vanilla extract
– 2 tablespoons vegetable oil or melted butter
– Cooking spray or additional oil for cooking

Instructions:

1. In a large mixing bowl, combine the mashed bananas, flour, sugar, baking powder, baking soda, and salt. Mix well until all the dry ingredients are fully incorporated with the bananas.

2. In a separate bowl, whisk together the milk, vanilla extract, and vegetable oil (or melted butter).

3. Pour the wet ingredients into the banana mixture and stir until just combined. Be careful not to overmix; a few lumps are okay.

4. Heat a non-stick skillet or griddle over medium heat. If needed, lightly grease the cooking surface with cooking spray or a small amount of oil.

5. Scoop about 1/4 cup of batter onto the hot griddle for each pancake. Use the back of a spoon to spread the batter into a round shape.

6. Cook until bubbles form on the surface of the pancake and the edges begin to look set. This usually takes 2-3 minutes.

7. Flip the pancakes with a spatula and cook the other side until golden brown, about 1-2 minutes.

8. Remove the pancakes from the griddle and repeat the process with the remaining batter.

9. Serve the eggless banana pancakes warm with your favorite toppings such as maple syrup, fresh fruits, nuts, or whipped cream.