Dairy-Free and Egg-Free Banana Pancakes

Ingredients

• 1 cup All-Purpose Flour
• 2 teaspoons Baking Powder
• 1/4 teaspoon Salt
• 2 medium Mashed Ripe Bananas
• 1 cup Dairy-Free Milk (e.g., soy, almond)
• 1 teaspoon Vanilla Extract
• 1 tablespoon Dairy-Free Butter or Oil (for greasing)

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large bowl, whisk together the 1 cup of All-Purpose Flour, 2 teaspoons of Baking Powder, and 1/4 teaspoon of Salt until they are well combined.
2. 2In a separate bowl, mash the 2 medium Ripe Bananas until they are smooth. Add the 1 cup of Dairy-Free Milk and the 1 teaspoon of Vanilla Extract to the mashed bananas and mix until everything is combined.
3. 3Pour the wet ingredients from the banana mixture into the large bowl with the dry ingredients. Gently mix them together until you can no longer see streaks of dry flour. Be careful not to overmix, as this can make the pancakes tough.
4. 4Heat a flat griddle or frying pan over medium heat. Add the 1 tablespoon of Dairy-Free Butter or Oil to lightly grease the cooking surface. The pan is ready when a drop of water sizzles and evaporates quickly.
5. 5Pour 1/4 cup of batter onto the hot griddle for each pancake. You should be able to fit 2-3 pancakes at a time, depending on the size of your pan.
6. 6Cook each pancake for 2-3 minutes on the first side. You will know it's time to flip when you see small bubbles forming on the surface and the edges look set.
7. 7Flip the pancakes carefully and cook for another 2-3 minutes on the second side, until they are golden brown and cooked through. They should feel slightly firm to the touch.
8. 8Remove the pancakes from the griddle and serve them warm. They are delicious with toppings like maple syrup or fresh fruit.

Substitutions

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