Mashed ripe bananas bring natural sweetness and moisture to this batter, while a flax-and-water gel does the work of binding everything together into a soft, cohesive stack. Whisked with plant-based milk, maple syrup, and a splash of vanilla, the batter comes together in one bowl and cooks up into fluffy, golden rounds with lightly crisp edges. A touch of cinnamon warms up every bite, and the pancakes hold together beautifully whether you're flipping them solo or stacking a tall pile for the table. Finish with extra maple syrup and fresh banana slices for a breakfast that feels indulgent but comes together fast. It's an easy, satisfying pick for an egg free breakfast rotation, no special equipment or techniques required.
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In a small bowl, stir together the ground flaxseed and water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
In a large mixing bowl, mash the bananas with a fork until mostly smooth with only small lumps remaining. Whisk in the plant-based milk, maple syrup, vanilla extract, and the flax gel until well combined.
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