How to make
Peel the bananas and mash them together with the lemon juice. You should get a smooth mash.
Pour the milk, oil, a pinch of salt and baking soda and mix well.
Add the flour, spoon by spoon until you get a pancake dough, that should be a little thicker than usual.
Heat a small skillet with a non-stick bottom over medium heat. Grease it with oil and pour the mixture in a relatively thin layer using a ladle.
Bake until the pancakes are a dark golden brown on both sides, while being careful when turning, because the pancakes are quite tender. If they burn quickly on one side and the mixture on top remains liquid, you should reduce the heat.
Make them smaller to make it easier to turn them.
Egg-free banana pancakes turn out very tasty and are ideal for a quick breakfast. They are soft and have a slightly moist texture, which is due to the fruit that's inside them.
I serve this type of American pancakes with honey and walnuts, but they are also good on their own, because they have their own sweetness from the banana.
Enjoy your meal!
