Ingredients
Method
- In a medium bowl, whisk together all-purpose flour, sugar, baking powder, salt and Cinnamon (if using). Now set aside this mixture.
- Now take another bowl, mash the bananas with a fork and made softly texture so that no chunks remains. Add the eggs and pour in the milk and canola oil, give a good mix until just combine.
- Now slowly pour the dry ingredients into the wet ingredients, and mix well until get combined gradually (do not over mix). Let sit for a couple of minutes.
- Heat a large skillet or griddle over medium heat. For each pancake, spoonful about ¼ cup of the better onto the skillet/pan. Now thoroughly cook until bubbles starts coming over the surfaceof the pancakes. Now carefully flip with a thin spatula and cook 1 or 2 additional minutes.
- To serve with your own desired toppings, such as nut butter, sliced bananas or fresh fruits, dairy-free yogurt or maple syrup.
Notes
For Topping (optional)
- Berries / Fruit
- Seeds
- Coconut Yogurt
- Maple syrup
- For using ripe banana, can skip the sugar part of this recipe if you want. As ripe bananas naturally enriched and contain sweetness that doing the same work as sugar.
- I preferably used caramelized banana slices, as just melt some butter in a pan, then gradually add 2 sliced bananas and 2 tsp brown sugar and give it a good mix. Now start cooking until getting golden soft and smooth syrup for about 5 minutes stirring from time to time.
- For the topping, I would as well recommend sprinkling seeds for more fiber and healthy fats.
- Best time to use them as freshly cook, though leftover still useable as covered in an airtight container and keep them in a refrigerator for 3-4 days, or in a freezer for up to 1 month. At a time of reheating, the microwave is used effectively, or else simple toast or bake in a 350 degree F (176 C) oven until hot.
- For vegetarian, eggs are not essential so easily skip eggs and make with remaining ingredients.