baking soda, half a teaspoon

Salt, just a pinch

To grease the pan, use coconut oil.

Things to Do in Advance:

First, in a mixing dish, put the ripe bananas. Then, mash them. Get a consistent texture by mashing them with a fork until they’re smooth.

Add the eggs, baking soda, vanilla essence, and a bit of salt to the mashed bananas. Mix well. Make sure the batter is uniform in consistency by mixing all the ingredients together. All components should be well-incorporated, and the consistency should be silky smooth.

Start by heating a nonstick skillet over medium heat. Pancakes won’t stick if you gently coat the pan with coconut oil once it’s heated. Doing so guarantees that your pancakes will be easy to flip while retaining their lovely golden hue.

When the pan is hot, cook the pancakes by dropping ladlefuls of batter into it in the shape of pancakes. Make sure there’s enough room between the pancakes so you can easily flip them. Pancakes should be cooked for approximately 2 minutes on each side, or until they start to turn a beautiful golden brown. Once they are ready to be turned, you’ll notice that the edges will gently lift.

When the pancakes are done cooking, move them to a serving platter and serve immediately. Savoring these flourless pancakes when they’re still hot off the griddle is the way to go. When paired with fresh fruit, yogurt, or honey, they make for a delicious breakfast

Not only are these flourless pancakes simple to whip up, but they also accommodate a wide range of dietary restrictions thanks to their lack of dairy and gluten. Their deliciousness and satisfaction are proof that even the most basic ingredients may produce remarkable results. Whether you’re trying to cut back on unhealthy pancake ingredients or are simply seeking a culinary adventure, these flourless pancakes will not disappoint. Have fun in the kitchen and relish each mouthful!