Ingredients:

  • 1 ½ cups (192g) all-purpose flour
  • 2 tablespoons granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ teaspoon ground cinnamon (optional)
  • 1 cup (240ml) buttermilk
  • 2 large eggs, separated
  • 3 tablespoons unsalted butter, melted and cooled
  • 1 teaspoon vanilla extract
  • 1 cup mashed ripe bananas (about 2 medium)
  • Splash of milk (if batter is too thick)

Instructions:

  1. In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and cinnamon (if using).
  2. In a medium bowl, whisk together the buttermilk, melted butter, vanilla extract, and mashed bananas.
  3. In a clean, grease-free bowl, beat the egg whites with an electric mixer until stiff peaks form.
  4. Gently pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix.
  5. Gently fold the whipped egg whites into the batter in two additions until just combined. Be gentle!
  6. Heat a lightly greased griddle or non-stick skillet over medium heat. Pour ¼ cup of batter onto the hot griddle for each pancake.
  7. Cook for 2-3 minutes per side, or until golden brown and cooked through. Flip when bubbles start to form.
  8. Serve warm with your favorite toppings.