Ingredients :

• Very ripe bananas — They must be truly ripe — skin speckled with black, almost too soft to eat as is. This is when they are sweetest and mash effortlessly. A still-yellow banana will result in a blander batter, less binding, and pancakes that fall apart during cooking.
• Whole eggs — Two eggs for one banana is the right ratio. They provide the structure. At room temperature if possible — the batter will be smoother and easier to pour.
• Oat flour (optional) — Not essential, but a level tablespoon of oat flour or finely blended oats gives more structure to the batter if it spreads too much. It stays light. If you don’t have any, just skip it.
• Vanilla extract — Just a few drops. Banana and vanilla complement each other in a way that makes the whole thing more indulgent without the aroma being overpowering. Don’t skip this ingredient.