Fluffy Banana Pancakes

Ingredients

Instructions

1. 1

   MASH THE BANANAS: Use very ripe bananas with lots of brown spots - they're sweeter and mash more easily. Place them in a large mixing bowl and mash with a fork until mostly smooth. A few small lumps are fine and add texture to the pancakes.

2. 2

   MIX WET INGREDIENTS: Add the eggs, almond milk, and vanilla extract to the mashed bananas. Whisk everything together for about 30 seconds until the mixture is well combined and uniform in color.

3. 3

   ADD DRY INGREDIENTS: Add the oat flour and baking powder to the bowl. Use a spatula or wooden spoon to gently fold the dry ingredients into the wet mixture. Stir until just combined - you should still see a few small lumps. Don't overmix or the pancakes will be tough.

4. 4

   PREHEAT THE PAN: Heat a non-stick skillet or griddle over medium heat for 2-3 minutes. Add the coconut oil and swirl to coat the surface. Test if the pan is ready by sprinkling a few drops of water - they should sizzle and evaporate immediately.

5. 5

   COOK THE PANCAKES: Pour about 1/4 cup of batter per pancake onto the hot pan. Cook for 2-3 minutes until you see bubbles forming on the surface AND the edges start to look set and slightly dry. This is the key indicator that they're ready to flip. Use a thin spatula to flip in one confident motion.

6. 6

   FINISH AND SERVE: Cook the second side for 1-2 minutes until golden brown. Press gently with the spatula - the pancake should spring back. Transfer to a plate and keep warm. Repeat with remaining batter, adding more coconut oil between batches if needed. Serve immediately with maple syrup and fresh berries.