Low Carb, healthier version that's just as good as the regular breakfast staple.
Ingredients
0.75
cup all-purpose flour
2
tsp baking powder
0.25-0.5
salt
1
tsp vanilla extract
2
eggs
130-150
g bananas
0.5
cup milk
2
tbsp melted and cooled butter (optional), plus unmelted butter for cooking, or use neutral oil
Steps
Sift together the flour and baking powder and salt.
In a blender, add bananas and eggs, blend till combined (5-10 seconds)
add blender mix and milk to bowl, mix until combined.
Stir in vanilla extract.
Place a medium non-stick skillet on medium to medium-high heat. Wait until hot.
Place some butter and quckly scoop one ladle-full of batter on top. Cook until bubbles start to appear evenly accross top, about 2-3 minutes
Flip on other side, cook for another 2-3 minutes.
Tips
Skillet heat is an art with pancakes. Observe how dark or light each one is and adjust accordingly. You want it hot enough to crisp the outside a little, but not so hot that it becomes burnt.
If the pancake comes apart easilly when flipping, or you're having difficulty sliding the spatchula under, the pan is likely not hot enough and/or it needs more cook time.