Banana Pancakes without Sugar and Eggs

In a bowl, combine all the dry ingredients, namely: flour, baking powder, a pinch of salt, and vanilla (you can replace it with vanilla extract). Optionally, you can also add a little cinnamon or ground nutmeg to the batter for sugar-free and egg-free banana pancakes, but in my opinion, these spices overpower the banana flavor, while vanilla only enhances it.

In several additions, pour milk into the dry mixture and mix with a whisk. The batter should be quite thick.

Mash the bananas with a fork until they become a puree-like consistency. The riper the bananas, the sweeter and more flavorful the pancakes will be. Sometimes, you can find discounted bananas in stores because their skins have darkened and the bananas have become soft. Such bananas are perfectly suitable for this recipe. Incorporate the mashed bananas into the batter.

Pour in a tablespoon of melted butter (you can replace it with odorless olive or vegetable oil).

Heat a frying pan, grease it with oil, and cook the pancakes for a few minutes on each side. Flip them when bubbles appear on the surface. When you think the pancake is ready, lightly press it with a spatula. If no drops of liquid batter appear on the surface of the cooked pancake, it can be removed from the pan. Keep in mind that the batter contains bananas, so the texture of these pancakes is slightly more moist than regular ones.

Due to the presence of bananas in the batter, pancakes can burn, so it is better not to use too high heat. It is also recommended to use a skillet with a non-stick coating.

You can serve the pancakes without sugar and eggs with honey, yogurt, or maple syrup.