Ingredients

• 3 ripe bananas
• 3 eggs
• 3 tbsp. Labneh (Yogurt or Greek Yogurt)
• 1 cup wheat flour (substitute with coconut or almond flour for healthier version)
• 3 tbsp. flaxseed, ground
• ½ tsp. salt or to taste
• 1 tsp. baking powder
• 1 tsp. vanilla essence (or ½ tsp. cinnamon powder)
• 1 cup water

Peek and mash bananas, add the eggs and beat lightly, add the flour, flaxseed powder, baking powder, salt and essence.  Mix and add water as much as required.  Batter will be lumpy.  Heat a skillet, smear with ghee  or butter and put ½ cup full of batter for each pancake.  Fry on each side 2 minutes on medium low, as these pancakes tend to brown easily.

Enjoy hot with bluberry jam, honey or maple/pancake syrup.