Wet ingredients: Add your bananas to a medium bowl and smash them with a fork. The more mashed, the smoother the batter. Add in eggs, milk and vanilla extract and mix until smooth.
Dry ingredients: Loosely fold in flour, baking powder, baking soda and salt, be careful not to over mix. A few lumps are fine. Let batter rest 10 minutes.
Finding the right heat: Heat a nonstick skillet to medium and scoop 1/4 cup of batter (or 1/3 cup for larger pancakes) into the skillet. You want the heat to be high enough for the pancake not to flow too much out, but rises up. You would also want the heat low enough to prevent the eggs from being scrambled and burning the pancake without cooking it through. That middle road is not always easy to find, so you might need to try different heat levels.*
Cook the pancakes: When the batter begins forming bubbles on top and they are bursting, the underside of the pancake is ready. Flip it and heat the other side for a couple of minutes. When that's done, serve immediately.
Enjoy with your choice of toppings. Delicious with maple syrup and butter, fresh berries and banana slices or even chocolate syrup if you're feeling feisty.
Did you make this recipe? Tag @thegingerwithspice on Instagram, I'd love to see!* On my stovetop, that ranges between 1-14, I usually cook the pancakes on 10, but with the last few pancakes I have to reduce it to 8-9. Nutrition: 1 serving: 3 pancakes. Calories: 210 | Fat: 3.4g | Saturated Fat: 1.2g | Protein: 8.1g | Carbohydrate: 38.6g | Fiber 3.8g | Cholesterol: 84mg | Sodium: 354mg | Vitamin D: 8mcg | Calcium: 113mg | Iron: 2mg | Potassium: 463mg. Estimate for informational purposes only.
Find the recipe here: https://www.gingerwithspice.com/healthy-banana-pancakes/