How to make
Sift the flour with the salt and baking powder and mix the mashed banana with the lemon juice. Beat the egg whites to a fluffy snow and gradually add the sugar. Add the egg yolks progressively, while stirring, then add the oil, cinnamon and banana puree. Add alternating portions of flour and milk.
Do not overdo the mixing - when everything is homogenized, stop. Preheat a non-stick pan and grease it with a little butter or oil. Bake 1 scoop of the pancake mix – the pancakes must have a diameter of about 4″ (10 cm). Flip when bubbles appear on the surface.
The pancakes can be buttered if you wish. Serve them with honey, jam or garnish as desired.
