Banana pancakes
Description
The baking is simple and quick. These gluten-free and dairy-free banana pancakes will delight banana lovers. Add baking powder to the basic recipe – the pancakes will become fluffier, while vanilla and honey will add extra flavor. The finished pancakes turn golden-brown with crispy edges. Serve them with syrup, jam, or Nutella. Leftover pancakes can be stored in the refrigerator for several days and then reheated in the microwave. In the recipe, only the first two ingredients are essential; the rest are optional, according to your preference. Enjoy cooled or slightly warm.
Instructions
- 1
Step 1
Peel the banana and cut it into pieces.
- 2
Step 2
Mash the banana pieces with a fork until they form a puree. You should get about 1/3 to 1/2 cup. Add any optional ingredients, such as 1/8 tsp baking soda, salt, vanilla extract, cocoa powder, or honey.
- 3
Step 3
Beat the eggs until smooth, add to the banana puree, and mix well.
- 4
Step 4
The batter will be very loose and liquid, more similar to beaten eggs than to regular pancake batter.
- 5
Step 5
Heat a skillet over medium heat and melt a little butter or vegetable oil on it. Place 2 tablespoons of batter for each pancake. Cook the first side for 1 minute, until golden brown. If desired, sprinkle each pancake with, for example, nuts or chocolate chips.
- 6
Step 6
Carefully and slowly flip each pancake and cook on the other side until golden brown.
- 7
Step 7
Serve banana pancakes warm with fruit syrup, honey, or jam.