1cupmilk + 1 Tablespoon white vinegar or lemon juiceor 1 cup buttermilk
½cupwater+more if needed
Butter for pan
100 % maple syrup and fruit for serving
Instructions
Measure out one cup of milk and add vinegar/lemon juice and set aside for 5 minutes. (This is “fake” buttermilk!)
In a large bowl, out the dry ingredients (flour, baking powder, salt) and mix together.
In a separate bowl, mash the bananas well, then whisk in the eggs or flax-eggs. Add the water and vanilla, and stir well. Mix in the dry ingredients and stir until combined. If the batter seems a little stiff or puffy, add a little more water, a Tablespoon at a time, until it loosens up slightly, but don’t thin it out too much!
Meanwhile, bring a skillet to medium heat on the stovetop, then melt enough butter to cover the pan. Pour about ⅓ cup of batter at a time onto the pan and flip when bubbles form and pop!
Keep the pancakes warm in a 200F oven until you’re ready to serve ‘em!
*Note: If you don’t have very ripe bananas – buy the ripest you can find, or use the oven-ripening method (bake for 1 hour on 300 F) to ripen them. If they’re very ripe, you can drain the liquid.