No-Egg Banana Pancakes
Flipping pancakes is a lot of fun, but it takes some practice to learn. Start by placing a thin, flat spatula behind the pancake. Quickly push the spatula forward until it slides under the pancake. Lift the pancake up a couple of inches and quickly flip the pancake over by turning your wrist inward. It’s hard to get it right on your first try! You can also practice with a damp sponge and a cold skillet.
- Yield: 12 pancakes
- 1 ripe banana
- 2 tablespoons sugar
- ¾ cup whole milk
- 1 teaspoon pure vanilla extract
- 1 tablespoon coconut or vegetable oil, plus more for frying
- 1 cup all-purpose flour
- 1 ¼ teaspoons baking powder
- ½ teaspoon cinnamon
- Maple syrup and your favorite pancake toppings, for serving
Peel and slice 1 of the bananas and place it in a mixing bowl. Use the fork to
mash the banana.
Add the sugar, milk, vanilla, and coconut oil to the banana and mix well with a fork. Add the flour, baking powder, and cinnamon and stir until well-mixed.
Ask an adult to heat 1/2 teaspoon of coconut oil in a non-stick pan or electric griddle over medium heat. Measure 1/4 cup of batter and add it to the skillet. Cook until bubbles start to pop on top of the pancake, then use a spatula to carefully turn the pancake over. Cook the other side until it’s golden brown, about 30 seconds. (Lift the edge of the pancake up with a spatula to make sure it’s done.)
Repeat with the remaining batter. Stack the pancakes on a plate and serve with syrup and your favorite toppings.