Flourless Banana Pancakes Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">2 ripe medium bananas (about 200g peeled)</li><li class="ingredients-single-item">2 large eggs</li><li class="ingredients-single-item">1/4 teaspoon ground cinnamon</li><li class="ingredients-single-item">Pinch of salt</li><li class="ingredients-single-item">5 ml vanilla extract (optional)</li><li class="ingredients-single-item">10 ml coconut oil or butter for cooking</li><li class="ingredients-single-item">Fresh berries, sliced bananas, or maple syrup for serving (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Non-stick frying pan</li><li class="equipment-single-item">Blender or fork for mashing</li><li class="equipment-single-item">Flexible spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>In a medium bowl, thoroughly mash the ripe bananas with a fork until completely smooth with no lumps remaining (or blend them briefly in a blender). The smoother your bananas, the more cohesive your pancakes will be.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Whisk the eggs until frothy, then add to the mashed bananas along with the cinnamon, salt, and vanilla (if using). Mix until all ingredients are well incorporated into a smooth, pourable batter. The mixture should be similar to regular pancake batter but slightly thinner.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Heat a non-stick frying pan over medium-low heat and add a small amount of coconut oil or butter. The correct temperature is crucial—too hot and the pancakes will burn before cooking through; too cool and they'll be difficult to flip.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Pour about 2 tablespoons of batter per pancake into the pan, making them about 7-8 cm in diameter. Smaller pancakes are easier to flip since they don't contain gluten to hold them together. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Carefully flip each pancake using a thin, flexible spatula, supporting the entire pancake during the flip. These pancakes are more delicate than traditional ones, so be gentle. Cook for another 1-2 minutes until golden brown on both sides and cooked through.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Transfer to a warm plate and repeat with remaining batter, adding a small amount of oil or butter to the pan as needed. For the best texture, serve immediately while hot, topped with fresh fruit, a drizzle of maple syrup, or a dollop of yogurt.</li></ol>