Mashed ripe bananas bring natural sweetness and moisture to this batter, while a warm hit of cinnamon and a splash of vanilla round out the flavor. Whisked together with dairy free milk and melted coconut oil, the batter comes together in minutes with just a spatula and two bowls — no mixer required. A drizzle of maple syrup folded right in adds a subtle caramel note before the pancakes even hit the pan. Cooked in a lightly oiled skillet, these turn golden and slightly crisp at the edges while staying soft and fluffy in the center. It's an easy stack to pull together for a weekend breakfast, and it's a solid option to keep in your egg free recipe rotation.
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In a large mixing bowl, whisk together the flour, baking powder, baking soda, cinnamon, and salt until evenly combined.
In a small mixing bowl, whisk together the mashed bananas, dairy free milk, eggs, melted coconut oil, vanilla extract, and maple syrup, if using, until smooth.
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