Ingredients:

  • 2 large overripe bananas (approx. 225g)
  • 120g full fat Greek yogurt
  • 1 large egg
  • 1 tsp pure vanilla extract
  • 190g all purpose flour
  • 2 tbsp light brown sugar
  • 2 tsp baking powder
  • 1/2 tsp sea salt
  • 1/2 tsp ground cinnamon

Instructions:

  1. Mash the bananas. Peel the 225g of bananas into a wide bowl and smash them with a fork until they look like a thick, bubbly puree. Note: A few pea sized lumps are totally fine and actually taste great.
  2. Whisk the wet ingredients. Add the 120g of Greek yogurt, the egg, and the vanilla extract to the banana mash. Mix until the color is uniform and pale yellow.
  3. Combine the dry ingredients. In a separate medium bowl, stir together the 190g of flour, brown sugar, baking powder, salt, and cinnamon until no clumps of sugar remain.
  4. Fold the batter. Pour the dry mixture into the wet bowl. Using a spatula, fold gently until just combined and no large streaks of flour are visible. Note: Stop as soon as the flour disappears; the batter should look thick and lumpy.
  5. Heat the pan. Place your skillet over medium low heat and add a tiny bit of butter or oil. Wait until the butter sizzles and smells nutty.
  6. Portion the batter. Drop roughly 1/4 cup of batter onto the hot surface. Use the back of the spoon to lightly spread it into a circle.
  7. Watch for bubbles. Cook for about 2 to 3 minutes. Look for the edges to turn matte and tiny bubbles to pop on the surface.
  8. The Golden Flip. Slide a spatula underneath and flip in one swift motion. The cooked side should be deep golden brown and smell like toasted sugar.
  9. Finish cooking. Cook for another 1 to 2 minutes. Press the center lightly; it should spring back like a sponge.
  10. Serve immediately. Stack them high and top with a knob of butter while they are still steaming.