A delightful twist on classic banana fritters, these pancakes are fluffy, flavorful, and perfect for any time of the day.
Mash the ripe bananas in a mixing bowl until smooth.
Use a fork to mash the bananas; the riper they are, the easier they will mash and the sweeter they will taste.
Add the flour, baking powder, baking soda, salt, and sugar to the mashed bananas and mix until combined.
Mix gently to avoid overworking the batter, which can make the pancakes dense.
Gradually stir in the plant-based milk to achieve a thick but pourable batter consistency.
Add the milk slowly to control the batter's consistency; it should be thick enough to hold its shape but pourable.
Heat a frying pan over medium heat and add a tablespoon of oil.
Ensure the pan is evenly heated to prevent uneven cooking.
Spoon a portion of the batter onto the pan and flatten slightly. Cook until bubbles form on the surface, then flip and cook the other side until golden brown.
Cook in batches to avoid overcrowding the pan, which can lower the temperature and affect cooking.
Serve the pancakes warm with your favorite toppings.
Top with fresh fruit, syrup, or a sprinkle of powdered sugar for added flavor and presentation.
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