Ingredients
Equipment
Method
Instructions:
- In a large mixing bowl, combine the all-purpose flour, cane sugar, baking powder, baking soda, cinnamon, sea salt, and nutmeg. Whisk until well blended.
- In a separate bowl, mash the ripe bananas until smooth. Add the egg, milk, oil, and vanilla extract. Whisk until fully combined; the mixture should be creamy.
- Pour the wet ingredients into the bowl with the dry ingredients. Gently fold the mixture together using a spatula. Be careful not to overmix; a few lumps are perfectly fine.
- Heat your non-stick skillet or griddle over medium heat. Brush a little oil onto the surface to prevent sticking.
- For each pancake, pour about ¼ cup of batter onto the skillet. Cook for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip and cook for an additional 1-2 minutes until golden brown.
- Transfer the pancakes to a plate and serve warm with a drizzle of maple syrup. You can also add toppings like sliced bananas, nuts, or a sprinkle of cinnamon for extra flair.
Notes
- Make sure your bananas are very ripe for the best flavor and natural sweetness.
- If you have leftover batter, store it in the fridge and use it the next day; just give it a good stir before using.
- For a fun twist, add chocolate chips or nuts to the batter before cooking.
- These pancakes freeze beautifully! Stack them with parchment paper in between, and store in an airtight container.