A delightful twist on classic pancakes, featuring a caramelized banana topping and a smooth batter made with an egg substitute.
Peel and slice the bananas into rounds.
Use ripe bananas for a sweeter and more flavorful topping.
In a small saucepan, melt the butter over medium heat, then add the brown sugar, cinnamon, and vanilla extract. Stir until combined.
Stir continuously to prevent the sugar from burning.
Add the banana slices to the saucepan and cook until they are caramelized and slightly softened.
Gently stir the bananas to coat them evenly with the caramel sauce.
In a mixing bowl, combine the egg substitute with water until smooth. Add the flour, milk, vanilla extract, baking powder, sugar, and melted butter. Mix until the batter is smooth.
Let the batter rest for a few minutes to allow the baking powder to activate.
Heat a non-stick frying pan over medium heat and lightly grease it. Pour a ladleful of batter into the pan and cook until bubbles form on the surface. Flip and cook the other side until golden brown.
Adjust the heat as needed to prevent the pancakes from burning.
Serve the pancakes topped with the caramelized bananas and drizzle with the remaining caramel sauce.
Add a scoop of vanilla ice cream for an indulgent treat.
Continua nella nostra app per un'esperienza migliore
