Ingredients
- 2 ripe bananas
- 4 eggs
- ½ cup all-purpose flour
Instructions
Make the batter:
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In a medium bowl, mash the bananas using a fork until you achieve a banana paste-like texture. For best results, place the bananas inside a zip bag, mash it with your hands, cut the tip of the bag to make an opening, and squeeze the banana through into the bowl.
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Add the eggs to the bowl, and whisk them with a fork until they’re mixed with the banana. Then, add the flour and mix until there’s no visible flour left.
Cook the pancakes:
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Heat a non-stick griddle or large pan over medium heat. Once hot, grease with oil, spray, or melt butter on the hot surface. When using an electric griddle, heat it somewhere between 300 and 350F.
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Immediately after greasing, pour ¼ cup of pancake batter onto the greased pan. Cook the pancakes for about 2 minutes, until the edges begin to look defined. Flip the pancakes over and cook for another 2 minutes on the other side. Avoid pressing down on the pancake after flipping. Remove the pancakes from the pan onto a plate and keep them warm while you cook the rest of the batter.
Serve:
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Serve warm, topped with pancake syrup and your favorite toppings.
Notes
- Flavour add-ins: ½ teaspoon cinnamon ½ teaspoon vanilla
- Making half of this recipe (2 servings): this recipe yields 8 pancakes and can be halved by using 1 ripe banana, 2 eggs, and ¼ cup flour.
- Make them fluffy: add 1 teaspoon of baking powder (Laura Fuentes)
