Instructions

1. Mixing Dry Ingredients

   In a large bowl, whisk together the flour, baking powder, pinch of salt, and sugar, then set the mixture aside. · 1 min
2. Mixing Wet Ingredients

   In a separate bowl, mash the banana well, then add the egg, milk, melted butter, and vanilla, whisking until thoroughly combined. · 2 min
3. Combining the Batter

   Pour the wet ingredients over the flour mixture and stir gently just until combined, without overmixing, to keep the pancakes tender. · 1 min
4. Starting to Cook

   Heat a flat non-stick skillet over low to medium heat, grease with a little butter, then pour a quarter cup of batter for each pancake. · 2 min
5. Flipping and Serving

   Cook the pancakes until bubbles appear on the surface and the edges set, then flip to the other side and cook for an additional minute until golden brown, and serve warm. · 2 min

Nutrition / serving

Chef's tips