Usually when we've got brown-skinned bananas past their best, I'll make a banana loaf. The kids requested pancakes for breakfast though and I thought I'd give the bananas a try in those. Big hit!

My Mum has always wanted to make healthier recipes so she came up with this!

Fluffy, moist and delicious eggless pancakes!Don’t ever toss away overripe bananas. They are perfect to make these delicious banana pancakes. As the bananas ripen, they releases sugar making them sweeter. For this reason, this recipe does not call for any added sugar, making it a nutritious and conscious breakfast option.You can make this recipe fully vegan by substituting the milk for any plant based milk of your choice and using vegetable oil instead of butter when cooking.I obtained this recipe from The Plant Based School by Nico Pallota. I halved the original ingredients but you can find the full recipe below:https://theplantbasedschool.com/banana-pancakes/#wprm-recipe-container-63564#CA2025

Don't let the 'free from' and vegan tags put you off, these are fantastic pancakes. I hope you try them!

I wanted to create a pancake recipe that filled my love for thick yet fluffy pancakes et Voila!

The recipe makes 8-10 pancakes - it was perfect to split between 3 people.I used oat milk & Orgain vanilla protein powder in mine :)

They are tasty, easy, and so filling. I personally love them so much.180 calories

Any kind of leftover potaotes will work, normal potaoes, red-skinned, garlic, etc. But only WHITE potatoes are gluten free. I made this mash with White potaotes, heavy cream, ghee, garlic, thyme, rosemary, and créme fraîche.