Preparation method:
Mash the bananas:
Peel the bananas and mash them with a fork in a bowl until a smooth paste forms. Make sure there are no large pieces left.
Mix the ingredients:
Crack the eggs in another bowl and add them to the mashed bananas. Stir well.
Add the vanilla extract (if using), cinnamon, a pinch of salt, and the flour. Mix well until a nice batter forms. If you don’t want to use flour, you can also make the pancakes without flour; they will be a little softer and fluffier.
Heat the pan:
Heat a small amount of butter or oil in a frying pan over medium heat.
Make sure the pan is nice and hot, but not too hot, so the pancakes will turn a nice golden brown without burning.
Make the pancakes:
Place a spoonful of batter into the pan and spread it into a small pancake (about 5 cm in diameter).
Fry the pancakes for 2-3 minutes on each side until golden brown and easy to flip.
Serve:
Remove the pancakes from the pan and place them on a plate.
Serve warm with your favorite toppings, such as honey, fruit, Greek yogurt, or a handful of nuts for extra crunch.
Variations and Tips:
Add nuts or chocolate: For an extra delicious flavor, add chopped walnuts, pecans, or chocolate chips to the batter.
Healthier option: Replace the flour with oats or use gluten-free flour for a healthier or gluten-free pancake.
Toppings: Serve with banana slices, maple syrup, or a dash of cinnamon for extra flavor.
These banana pancakes are not only delicious but also nutritious thanks to the bananas and ice cream. They’re quick to prepare and perfect for a healthy snack or breakfast! 🍌🥞
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