Here in Peru bananas are sold mostly very ripe, more brown than yellow. For people from the Northern hemisphere who are used to imported bananas from the supermarkets they may look weird, as bananas are shipped raw, and also very often consumed raw. I don’t think anyone in Peru would like to eat standard Northern supermarket bananas.
But to the point: the bananas I find here are perfect for cakes, smoothies and, well, pancakes. They are so soft that you just have to press with a fork and they are mashed. They are also very aromatic.
So I read through a couple of banana pancake recipes in the internet and found out that most of them use eggs, rice flour and bananas as basic s, the other additions varying from one recipe to another.
Oh, and I completed with these delicious figs, handpicked by myself from Juan Martin’s grandma’s garden: