In a small bowl, add your flour, baking powder, salt, and sweetener, until combined. In a mixing bowl, whisk together the mashed bananas, egg whites, vanilla extract, and milk, until combined.
Add the dry ingredients into the wet and mix well, until a thick batter remains.
Grease a large non-stick pan and place it over medium heat. Pour scant 1/4 cup portions of the batter onto the pan and cover. Cook for 3-4 minutes, or until bubbles form around the edges. Remove the lid, flip and cook for a further 3 minutes. Repeat the process until all the pancakes have been cooked.
Serve the pancakes immediately or let them cool completely.
Notes
One serving is 2 pancakes.* For gluten free pancakes, use gluten free all purpose flour with added xanthan gum. TO STORE: Low cal pancakes should be stored in the refrigerator, covered. They will keep well for up to 1 week. TO FREEZE: Place leftover pancakes in single serving ziplock bags and store them in the freezer for up to 2 months. REHEATING: Either microwave the pancakes for 30-45 seconds or reheat in a non-stick pan until warm.